Ingredients

How to make it

  • Melt the caramel in a double-boiler (bain-marie). Remove from heat and add the pecan pieces and the rice krispies. Mix well.
  • This part may be a bit sticky.
  • Place a piece of wax paper on a cookie sheet. Butter the wax paper slightly.
  • Place a full teaspoon or tablespoon at a time of the caramel mixture, evenly spaced, on the wax paper. Place the cookie sheet in the refrigerator or in the freezer until the caramel has hardened .
  • Meanwhile, melt the chocolate and the parafin wax in the double-boiler (bain-marie).
  • Then, (using two forks to manipulate the caramel) dip the hardened caramel pieces in the melted chocolate and parafin mixture and place the cookies on a metal rack to cool. Store in a metal box or in a plastic container until ready to eat. Yields approx. 35 to 40 small cookies

Reviews & Comments 1

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    " It was excellent "
    jett2whit ate it and said...
    Oh my! These are great.
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