1 (14oz.) pkg. caramels
3 Tbsp. water
1 1/2 cups chopped pecans
1 cup rice crisp cereal
3 cups milk chocolate chips
1 1/2 tsp. shortening
Line 2 baking sheets with wax paper, grease the paper and set aside. In a lg. heavy saucepan combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoon fuls onto prepared pans Refrigerate for 10 minutes of until firm.
Meanwhile, in a small heavy saucepan, melt chocolate and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.
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