Mix caramel candy in double boiler and add milk.
Melt fully and add pecans.
Spoon onto cookie sheet.
Let cool in refrigerator for 1 hour or overnight.
Melt chocolate in double boiler.
Put each piece of candy in chocolate and place back on wax paper to cool.
Melt caramel candy in top of double boiler.
Add pecans, milk and vanilla.
Mix well. Spoon out in small pieces on greased waxed paper.
Set in freezer until cooled.
Dip in melted Hershey bars and paraffin wax.
Melt caramel candy with milk.
Add pecans.
Roll into bite-size balls.
Melt chocolate chips and paraffin.
Dip balls in melted chocolate.
Place on wax paper to cool.
Melt in double boiler the package of caramels with the water. When melted, stir in the pecans.
Drop by teaspoon on greased cookie sheet.
Chill in refrigerator for 2 to 4 hours.
In double boiler, melt the Hershey bars and wax.
Dip the candy in the chocolate and put on wax paper.
Keep chocolate hot to make smooth candy and less will be used.
Melt caramels and water over boiling water.
Add pecans and margarine.
Cool and drop spoonfuls on waxed paper.
Melt paraffin and Hershey bars.
Stick toothpick in candy and dip and cover candy with chocolate.
Melt 2 bags or 84 caramel candies with 3 tablespoons water in double boiler and add the nuts.
Drop on buttered, chilled cookie sheets and place in refrigerator.
Melt Hershey bars and paraffin. Dip caramel pieces and coat well.
Place on waxed paper to cool.
Melt caramels with Pet milk and oleo in a double boiler.
Add vanilla and pecans.
Drop by teaspoonfuls onto greased cookie sheet.
Chill.
Melt Hershey bar and paraffin over low heat in double boiler.
When it has melted dip candy into it.
Place on waxed paper.
Melt
caramels
with milk in double boiler.
Add pecans. Drop by
teaspoon
onto greased wax paper.
Grease fingers and press pieces
into shape.
Melt chocolate and paraffin and dip candy.
Mix the first 3 ingredients together and bring to a boil. Boil 3 minutes.
Remove from fire and add remaining ingredients. Fold together for 1 minute or until thoroughly mixed.
Drop from teaspoon on wax paper.
Work fast before it becomes too hard.
Be sure to place wax paper on table before mixing.
Be ready to drop fast.
Makes 6 pounds.
In a double boiler, melt caramels with Pet milk.
Add pecans. Drop rounded teaspoonfuls onto wax paper.
Leave overnight.
Melt caramels and milk into a double boiler or microwave, then add pecans.
Drop by teaspoon onto a greased pan or buttered wax paper.
Cool completely, about 5 hours.
Melt chocolate and paraffin in double boiler or microwave.
Dip each piece of candy into chocolate and put on buttered platter to cool.
Melt caramels and milk together over low heat, stirring constantly.
Add
nuts.
Drop
on
waxed paper and cool.
Melt chocolate
chips and paraffin together.
Dip cooled candy into chocolate and paraffin mixture.
Place on waxed paper.
Melt in double boiler the milk and caramels.
When melted, add pecans and mix together.
Drop by spoonfuls on greased wax paper. Melt Hershey bars and paraffin wax in double boiler.
Dip each piece of candy in chocolate mixture until completely covered.
Melt together caramels, milk and margarine.
Add the pecans. Stir; drop on wax paper.
Let cool in refrigerator.
Melt in double boiler Hershey's Kisses and wax.
Dip candy and place on wax paper.
Melt caramels and water.
Add pecans and mix well.
Spoon out onto wax paper (work real fast).
Allow to cool completely.
Melt hershey bars, chocolate chips and chocolate squares together in double boiler.
Dip pecan clusters in chocolate and put back onto wax paper to cool.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
ard crack.
Use candy thermometer.
While candy is cooking, prepare