"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
18 oz Nestle's Semi-Sweet Chocolate Morsels (1 1/2 large package or 3 small packages) 1 cup chopped pecans 1 can Eagle Brand Sweetened Condensed Milk 1 1/2 teaspoon vanilla
Melt chocolate morsels and milk in a heavy saucepan over low heat until thoroughly mixed and melted. Remove from heat and add vanilla and pecans. Spread on waxed paper in a 9x13x2 inch pan. Refrigerate at least 2 hours. Cut into squares. Store at room temperature.
This recipe appears as if it was copied out of a cookbook, but Mrs. C B Finley, Sr. is printed on the page. Apparently, she submitted this to a local cookbook probably for her church.
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