Maryann'S Snappers

• 4 lb. milk chocolate coating
• 3 lb. pecans
• 5 lb. caramel (Nestle block or Kraft caramel squares)

1. In a double boiler spray top with Pam or other vegetable spray oil.
2. Bring water to a boil.
3. Lower flame and put caramel and crushed pecans in top pan.
4. Heat until caramel melts so that it may be stirred to mix the nuts thoroughly.
5. As soon as the nuts are well mixed into the caramel, remove from heat and allow to cool until it is workable by hand.
6. When cool enough to handle, spray hands with Pam and spoon onto a cookie sheet.
7. I use 12 x 12-inch pieces of cardboard covered with freezer paper, slick side up. Spoon the size you want.
8. If you want bite sized pieces, use a teaspoon, otherwise a small tablespoon.
9. When you fill the cookie sheet/cardboard place them into the refrigerator immediately until they are cool and hard.

milk chocolate coating, pecans, caramel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676306 (may not work)