INGREDIENTS

INSTRUCTIONS

I found this at the cookie site
http://www.cookierecipe.com/
I bet you could sprinkle coconut on top of the caramel mixture, dip the
bottoms as directed then squirt chocolate lines on top and have something
similar.
1 In a medium saucepan, combine caramel topping and pecans over medium
heat.
2 Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or
until mixture thickens. Remove from heat and allow to cool 5 minutes.
3 Spoon about 1 1/2 teaspoons caramel mixture on top of each cracker.
Refrigerate 1 hour or until firm
4 In a small saucepan, melt chocolate chips over low heat, stirring
constantly. Remove from heat.
5 Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed
paper and refrigerate 1 hour or until chocolate is firm. Can be stored in
an airtight container in the refrigerator.
Makes 3 dozen
Posted to MC-Recipe Digest by Janie Derby <jaderby@startext.net> on Mar 20,
1998

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