- 1 cup [250 mL] butterscotch chipits
- 1 [10 1/2-ounce / 300-mL] can sweet condensed milk
- 2 teaspoons [10 mL] vinegar
- 4 cups [1 L] pecan halves
- 10 1/2 ounces [300 g] milk chocolate chipits
- 1 teaspoon [5 mL] vanilla
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- Into a double-boiler, melt together butterscotch chipits and 1/3 cup [80 mL] sweet condensed milk.
- Stir in vinegar; drop small teaspoons mixture onto a cookie sheet, lined with wax paper.
- Arrange 3 pecan halves over each caramel mound.
- Into a clean double-boiler, melt together milk chocolate chipits, remaining sweet condensed milk and vanilla.
- Take away from heat, leaving top part of double boiler on top of lower part.
- Spoon some milk chocolate mixture over each mound, to cover.
- Refrigerate for 2 hours, or until firm.
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