2 boxes confectioners' sugar
1 qt. chopped pecans
1 stick butter
1 can Eagle Brand milk
Dash of salt
1 tsp. vanilla

Mix ingredients together and then roll in bite size pieces. Refrigerate.

CHOCOLATE COATING:

12 oz. chocolate chips
1 stick paraffin (Gulf wax)

Melt chips and wax together over low heat in a double boiler. Dip each piece in the chocolate. Place the balls on wax paper to dry. Store in an air tight container.