Ingredients:
- 2 cups semisweet chocolate chips
- 2 tablespoons shortening
- 14 ounce pkg caramels
- 1/2 cup butter or margarine
- 2 tablespoons milk
- 1 cup whole pecan halves
Preparation:
Microwave chocolate chips and shortening in a 2-quart bowl for 2 to 3 minutes at MEDIUM HIGH setting (70%).Pour half of the melted chocolate into a foil-lined 8-inch pan. Chill for 15 minutes.
In a 1-quart bowl, microwave caramels, margarine, and milk for 4 to 5 minutes at MEDIUM HIGH (70%). Stir in pecans. Pour over the chilled chocolate in pan.
Reheat remaining chocolate for 60 seconds at MEDIUM HIGH (70%). Spread chocolate over caramel layer. Refrigerate for about 1 hour, or until firm. Invert pan and peel off foil. Cut candy into 1-inch squares. Store in a tightly covered container in the refrigerator.
Makes 5 dozen candies.
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