4 T. evaporated milk (or heavy cream)
65 caramel candies, unwrapped
2 1/2 cups chopped pecans
1- 8 oz. bar chocolate candy
1 T. shortening (the original recipe called for 1/4 bar of paraffin)
Combine milk (or heavy cream) and caramels in saucepan. Heat and stir until melted and smooth. Stir in pecans.
Drop by heaping teaspoonful onto greased cookie sheets. Chill.
Melt chocolate with shortening. I do this in the microwave, a minute at a time, on 50% power until smooth.
Dip the candies in the chocolate with a fork underneath the candy. Shake off the excess and return to cookie sheet, Let stand to harden.
Package in airtight container.
I am sharing this with: