 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Patty stores these in the refrigerator rather than the freezer because the color of the chocolate can change. Ingredients:
1 (14-ounce) package caramels, unwrapped |
2 tablespoons butter or margarine |
2 tablespoons water |
3 cups pecan halves |
1 cup (6 ounces) semisweet chocolate morsels |
8 (2-ounce) vanilla candy coating squares |
Directions:
1. Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes.
2. Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm.
3. Melt morsels and candy coating in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm.
|
|