- Yield servings
These taste like a million. You can substitute walnuts for the pecans if desired.
- 2 packages caramel candies
- 3 tablespoons water
- 2 cups chopped pecans
- 7 Hershey bars
- 1/3 bar paraffin wax
- Melt caramels in microwave or double boiler with water. Add pecans. Cool and drop by spoonfuls onto buttered cookie sheet.
- Melt candy and wax in microwave and dip caramel bits until coated.
Recipe reprinted with permission from Debbye Dabbs, Take Five (D. D. Publishing, 1993)