1 package Caramels (14 ounces)
3 tablespoons water
1 -1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 -1/2 teaspoons shortening
Instructions:
Line two baking sheets with waxed paper; grease the paper and set aside.
In a large heavy saucepan, combine the caramels and water; cook and stir
over low heat until smooth. Stir in pecans and cereal until coated. Drop
by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until
firm.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir
until smooth. Dip candy into chocolate, coating all sides; allow excess
to drip off. Place on prepared pans. Refrigerate until set. Store in an
airtight container.
No comments:
Post a Comment