Texas Turtles - cooking recipe

Ingredients

1 c. peanut butter chips (6 oz.)
1 (14 oz.) can sweetened condensed milk, divided (not evaporated milk)
2 tsp. white vinegar
1 1/2 to 2 c. pecan halves (about 144)
1 (12 oz.) pkg. semi-sweet chocolate bits
1 1/2 tsp. vanilla

Preparation

Line
large
cookie
sheets with waxed paper; set aside. In medium
sized
heavy
saucepan,
over
low heat, melt peanut butter chips with 1/2 can of condensed milk.
Remove from heat; stir in
vinegar.
Drop
by
generous
half teaspoonfuls 1 inch apart on
prepared cookie sheets.
Place 3 pecan halves on top, pressing in
slightly
with points touching; set aside.
In top of double
boiler,
over
simmering water, melt chocolate bits with remaining condensed
milk.
Remove from heat but keep over warm water,
stir
in
vanilla.
Spoon heaping teaspoonfuls of chocolate
over pecan clusters, spreading lightly.
Chill until firm, about
2
hours.
Store
between layers of waxed paper in airtight tins.
Makes 48.