| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(12 oz) of Caramels (not with the creme centers) |
| 1 |
pk |
(12 oz) of milk chocolate chips; (or semi sweet) |
| 1 |
pk |
(4 oz) of pecans or walnuts; (pieces or halves) lightly toasted |
| 2 |
tb |
Margarine or butter |
INSTRUCTIONS
Over simmering water, melt the chocolate. In a pan over very low heat, melt
the caramels. Stir in the 2 tablespoons of butter. Watch carefully as it
burns easily. Meanwhile, prepare cookie pans with foil. (The caramel will
stick to wax paper). Arrange the pecans/walnuts in small clumps on the
foil.
With a teaspoon, drizzle the nut clumps with the melted caramel (how much
is a matter of taste). With another teaspoon, drizzle the caramel clumps
with the melted choclate. Let cool until chocolate sets, remove from foil
and store airtight in a cool dry place. Enjoy! Depending on the size of the
clumps, will yield about 24-30 pieces of candy.
Posted to JEWISH-FOOD digest V97 #335 by Robin Caplan <rcaplan@home.com> on
Dec 29, 1997
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