1 11oz. pkg. milk chocolate chips
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Make about 5 dozen.
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