2 boxes (32 oz.) Confectioner's Sugar
1 can (14 oz.) Sweetened Condensed Milk
1 cup Butter- room temperature
1 teas. Vanilla
1 cup Pecans - finely chopped
1-1/4 lbs. Semi-sweet Chocolate Morsels
2 - 3 inches square Paraffin - grated
Mix powdered sugar with sweetened condensed milk
and butter. Add Vanilla and pecans. Stir well.
Spread out flat on a very lightly oiled cookie
sheet (9" x 13") and cool in refrigerator
(15 - 20 minutes). Cut into 1 inch squares.
Dust your hands with powdered sugar and roll
each square into a ball. Place on waxed paper.
Insert a toothpick to use as a handle when
dipping into melted chocolate/paraffin. Return
balls to refrigerator.
Melt chocolate morsels with grated paraffin
in a microwave safe bowl 2-3 minutes, check,
and add more time as necessary. Stir until
smooth. I found that by using a warming tray
(Salton - no open flame) the chocolate would
stay liquid and melted. Dip the creme balls
into the chocolate and swirl to cover. After
the chocolate sets, remove the toothpicks and
drop chocolate by teaspoonful to cover the hole.
Note: The last time I made this I ran out of
dipping chocolate, so I increased the chocolate by 1/4 pound.
YIELD: 117 Chocolate covered cremes (3/4" diameter)
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