Millionaire Candy Recipes

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

Steps:

• 1. Unwrap the caramel candies. Melt them with butter and milk in top of double boiler.
• 2. Pour over pecans and drop by teaspoonfuls onto wax paper.
• 3. Melt candy bar in paraffin in double boiler over low heat. Dip caramel patties in chocolate. Place on wax paper.

Steps:

• 1. Slowly melt caramels and milk together in medium size saucepan. Add chopped pecans and mix well. Remove from heat and let mixture cool for about 30 minutes to an hour. This way they'll hold their shape better.
• 2. Meanwhile, line two large cookie sheets with foil and lightly grease with cooking spray. Drop clusters by using a tablespoon onto prepared cookie sheets. Place in refrigerator or freezer for a few hours to firm them up. I sometimes leave them in the freezer overnight but a couple of hours or so works great, too.
• 3. Slowly melt the chocolate bark & dip each cluster into chocolate, covering all sides. Place onto waxed paper and let harden. TIP: only take out one cookie sheet at a time from the fridge/freezer because they soften quickly.
• 4. Note: I use the chocolate almond bark from Wal-Mart. I melt the whole package and once I have covered all the millionaires I then chocolate cover pecans, peanuts, raisins or peanut butter between crackers to use up all the chocolate.
• 5. TIP: These freeze very well. You can even eat them right from the freezer with no thawing. Also, I use a half package each of the white and dark chocolate. This gives it a milk chocolate taste that I love.
• 6. ALMOND BARK: Most Walmarts carry this item. You can normally find it in the baking aisle along with chocolate chips, etc. Some grocery stores and Walgreens also carry it. It comes in white chocolate as well. I have never made this candy using the white chocolate but I'm sure it would be wonderful.

Steps:

• Melt caramels and water.
• Add pecans and mix well.
• Spoon out onto wax paper (work real fast).
• Allow to cool completely.
• Melt hershey bars, chocolate chips and chocolate squares together in double boiler.
• Dip pecan clusters in chocolate and put back onto wax paper to cool.

Steps:

• MELT CARMELS AND MILK, ADD PECANS, MIX WELL AND DROP BY SPOONFUL ON BUTTERED WAX PAPER TO COOL. WORK FAST AS THIS HARDENS QUICKLY. MELT CHOCOLATE IN MICROWARE, WATCH CLOSELY AS CHOCOLATE BURNS, TAKE OUT IN A MINUTE OR SO AND STIR, THEN RETURN IF NOT ALL MELTED. DIP CARAMEL CANDY IN CHOCOLATE AND PLACE ON BUTTERED WAX PAPER AND LET DRY. READY TO EAT AND SO YUMMY!!!

Steps:

• In a saucepan, melt caramels in milk over low heat.
• Remove from heat and stir in pecans until well combined.
• Drop by teaspoonfuls onto buttered waxed paper.
• Chill until firm.
• Melt chocolate chips and shortening or wax in a heavy saucepan, double boiler or in microwave.
• Remove from heat.
• Dip chilled candy into chocolate, covering completely.
• Return to waxed paper and chill.