1 package (14 ounces) caramels
3 tablespoons water
1-1/2 cups chopped pecans
1 cup Rice Krispies
3 cups milk chocolate chips
1-1/2 teaspoons shortening
1. Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan,
combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until
coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until rm.
2. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into
chocolate, coating all sides; allow excess to drip o. Place on prepared pans. Refrigerate until set. Store in
an airtight container.