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1 (12 oz.) pkgs. semi-chocolate bits 1 c. grated paraffin 1 pkg. caramels Pecans Melt chocolate bits and paraffin in double boiler. After melted, remove from heat. Take three pecans and lay ends touching; place caramel on top in center and place in warm oven (200 degrees) until melted. After cooling, dip in chocolate. Place on wax paper to cool. May be stored in freezer. | |
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