September 22, 2006, Newsletter Issue #81: Bear Paws
Tip of the Week
This recipe is from Maddymoo, posted in the Cooking-tips forum...
1 pound milk chocolate bark
1 package caramels, unwrapped
1 cup chopped pecans
1/2 cup chopped slivered almonds
3 tsp milk
Melt caramels and milk in a double boiler. Stir in pecans. Add almonds, and drop by teaspoons on greased cookie sheet; chill. Melt bark, and dip each caramel paw in chocolate. Refrigerate just until set.
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