1

cup

sugar

1

cup

brown sugar

1

cup

corn syrup

1/2

pound

butter

13

ounces

milnot

1

tablespoon

vanilla

4

cups

chopped pecans

12

ounces

chocolate chips

12

ounces

milk chocolate chips

1/2

slab

paraffin wax

1

Mix sugars, syrup, butter and 1 cup Milnot. Bring to a roiling boil. Keep mixture boiling slowly & add remaining Milnot.

2

Cook to soft ball stage (234°F).

3

Add vanilla and pecans & pour into 11x13 pan. Keep in refrigerator until cool. Cut into small squares.

4

Melt chips and wax. Dip squares. Put on wax paper until set.