Texas Millionaires

Patty stores these in the refrigerator rather than the freezer because the color of the chocolate can change.

Yield: Makes 4 dozen
Recipe from Southern Living

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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

Preparation

  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.
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