Melt butter slowly and add ... and salt. Add coconut and pecans. Chill until easy to handle. Roll into balls. Insert toothpicks and refrigerate until firm. Melt chocolate chips and paraffin. Dip balls ... place on waxed paper.
Melt butter; pour over pecans. Add Eagle Brand milk. In large bowl, mix coconut and sugar until well blended. ... well. Shape into balls 1/4 inch in diameter. Chill ... dip balls into mixture.
Mix first 4 ingredients well and form bite sized balls. Put onto waxed paper. ... double boiler. Dip coconut balls into melted coating mix, ... cool and coating harden.
Pour sugar in a large ... blend well. Add coconut and pecans. Shape into one inch balls. In a double boiler, melt paraffin wax and chocolate together. When completely melted dip ... wax paper to harden.
Mix first three ingredients with ... spoon. Roll in balls. Stick toothpicks in each ... 1 1/2 pound chocolate almond bark and dip each ball to coat with chocolate.
Ingredients: 6 (milk .. pecans .. sugar .. temperature ...)
Mix together sweetened condensed milk ... Add powdered sugar, coconut and chopped pecans. Refrigerate mixture until firm, ... Roll into small balls and refrigerate (1 hour). Melt chocolate and paraffin in top of ... on buttered waxed paper.
Have butter at room temperature. ... mix well. Add pecans and coconut and mix well. With hands, roll into balls and put into refrigerator; let ... double boiler. Add chocolate chips and melt. Using toothpicks, ... Makes about 140 balls.
Melt butter and mix all ingredients except chocolate and paraffin. Melt chocolate chips ... boiler. Dip shaped balls with teaspoon and place on waxed paper.
Melt butter and combine all ingredients except chocolate chips and wax. Put in ... into walnut size balls or smaller. Dip into melted ... just double the recipe.