Ingredients
36 caramels
3 T. butter
2 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
Pecan halves
1 1/2 T. Crisco
Preparation
Take caramels out of paper wrap. Melt in double boiler. Remove from heat and add vanilla and butter (leave over hot water to stay soft). Melt semi chocolate chips and Crisco in double boiler or microwave. Place 3 pecans on buttered cookie sheet. Place 1 T. caramel over nuts, then 1 T. of chocolate on top, allow to cool. Remove from baking sheet. Refrigerate.
