Chocolate-covered pecan fritters

4 dozen

Ingredients

Quantity Ingredient
2 packs Vanilla caramels; 6 oz. ea.
2 tablespoons Milk, evaporated
2 cups Pecan halves
8 ounces Milk choc. bar; broken into squares
⅓ Parafin bar; broken into pieces

Directions

Combine caramels and milk in top of double boiler; heat until caramels melt, stirring constantly. Beat with wooden spoon until creamy; stir in pecans. Drop by teaspoonfuls onto buttered waxed paper; let stand 15 minutes.

Combine chocolate and paraffin in top of double boiler; heat until melted and smooth, stirring occasionally. Using a toothpick, dip each fritter into chocolate mixture. Place on waxed paper to cool.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 07-08-95

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