1 can Eagle Brand milk
2 lbs. powdered sugar
1 stick butter, melted
1 tsp. vanilla
1 lb. pecans, chopped
1/4 lb. paraffin wax
1 giant pkg. semi-sweet chocolate chips

Mix well. Put in small balls and drop on wax paper and chill in ice box. DIP INSTRUCTIONS: Melt wax and chocolate chips in double boiler and dip candy with a toothpick in chocolate then set on the wax paper.