1/8 lb. butter
1/2 cup chopped pecans
1 box powdered sugar
1/2 can Eagle brand milk
1 cup chopped coconut
1 package choco. chips
1/8 lb. paraffin
Melt butter. Pour over chopped nuts. Slowly beat in sugar, adding milk as needed. Add coconut and mix thoroughly. Roll in small balls about the size of a marble. Put on wax paper-- not touching the others.
Melt chocolate in top of double boiler. Add to the paraffin. Stir well to mix thoroughly. Leave mixture in the boiler. Using a nut pick, pick up the balls and dip into the chocolate. Set on wax paper and allow to harden.
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