Chocolate and caramel . . . need I say more?
INGREDIENTS:
14 oz bag of caramels
1 can sweetened condensed milk
3 C pecans, coursely chopped
Dipping Chocolate (I use 1 C semi sweet chocolate chips + 1 Tbl shortening)
DIRECTIONS:
1. Slowly melt caramels and milk together. Add chopped pecans and mix well. Let mixture cool for about 30 minutes. This way they'll hold their shape better, too.
2. Drop by tablespoons full onto foil-lined then greased cookie sheets and refrigerate for a couple of hours or so. Or just freeze for at least one hour.
3. Melt the chocolate & dip each cluster into chocolate, covering all sides. Place onto waxed paper and let harden. TIP: only take out one cookie sheet at a time because they soften quickly.
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