- 2 lbs confectioners' sugar
- 1 can Eagle Brand Milk
- 1 stick margarine
- 1 can Angel Flake coconut, (7 oz.)
- 1 tablespoon vanilla
- 1 block paraffin
- 2 packages semi-sweet chocolate, (3 cups)
- 2 cups chopped pecan
Mix ingredients together
Roll in 5 long rolls, put in refrigerator overnight
Melt block of paraffin in top of double boiler
Add chocolate chips and pecans
Cook over low heat constantly.
Cut refrigerated rolls into 1 inch pieces and dip them into melted chocolate, with a fork.
Remove and set onto wax paper to set
Store in refrigerator