Texas Turtles

• 1 c. peanut butter chips (6 oz.)
• 1 (14 oz.) can sweetened condensed milk, divided (not evaporated milk)
• 2 tsp. white vinegar
• 1 1/2 to 2 c. pecan halves (about 144)
• 1 (12 oz.) pkg. semi-sweet chocolate bits
• 1 1/2 tsp. vanilla

1. Line
2. large
3. cookie
4. sheets with waxed paper; set aside. In medium
5. sized
6. heavy
7. saucepan,
8. over
9. low heat, melt peanut butter chips with 1/2 can of condensed milk.
10. Remove from heat; stir in
11. vinegar.
12. Drop
13. by
14. generous
15. half teaspoonfuls 1 inch apart on
16. prepared cookie sheets.
17. Place 3 pecan halves on top, pressing in
18. slightly
19. with points touching; set aside.
20. In top of double
21. boiler,
22. over
23. simmering water, melt chocolate bits with remaining condensed
24. milk.
25. Remove from heat but keep over warm water,
26. stir
27. in
28. vanilla.
29. Spoon heaping teaspoonfuls of chocolate
30. over pecan clusters, spreading lightly.
31. Chill until firm, about
32. 2
33. hours.
34. Store
35. between layers of waxed paper in airtight tins.
36. Makes 48.

peanut butter, condensed milk, white vinegar, pecan, semisweet chocolate bits, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644355 (may not work)