When I was in college and no idea how to cook, I made these often for parties. It is a great, simple recipe that you can't mess up (as long as you use wax paper). I've never used the vanilla candy coating and they are still great. My mom brought these to a neighborhood party and they were a hit as well. Highly recommended.
Patty stores these in the refrigerator rather than the freezer because the color of the chocolate can change.
Yield: Makes 4 dozen
- 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
- Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes.
- Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm.
- 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.
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