2 (1 lb.) boxes powdered sugar
1 can Eagle Brand milk (not evaporated)
1 stick butter
1 tsp. vanilla
2 c. chopped pecans

Soften butter, sift in sugar, add vanilla and milk. Mix well. Add nuts. Set in refrigerator at least 2 hours. Form into small balls. Store in refrigerator several hours or overnight.

Melt in double boiler:

1 square paraffin wax
8 oz. box semi sweet chocolate

Use toothpicks and dip each ball into chocolate mixture and remove immediately and place on wax paper.

It is best to remove a few at a time from refrigerator or freezer. They get soft pretty fast. Yield: 4 to 5 dozen.