Chocolate Billionaires
Makes about 4 dozen
From the kitchen of Valerie Mckelvey
1 package caramels (14 ounces)-about 68
3 tablespoons water
1 1/2 cups coarsely chopped pecans
1 cup coarsely crushed crisp rice cereal
2 cups milk chocolate chips
1/3 bar paraffin wax
In top of double boiler over low heat or in microwave, melt caramels
with water. Remove from heat and stir in pecans and cereal. Drop by
heaping teaspoonfuls onto lightly greased waxed paper. Chill until firm.
In top of double boiler over low heat, melt chocolate chips and
paraffin. Use a double boiler rather than a microwave for this step, as
you will need to work over the pot in order to keep the chocolate
melted. Dip caramel/pecan/cereal drops in melted chocolate. Place on
waxed paper and chill until set. Store in airtight container.
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