Instructions: Melt butter over low heat in saucepan. Whisk in condensed milk, vanilla and salt. Add powdered sugar, coconut and pecans. Mix quickly. Turn mixture onto work surface and form into rectangle with hands. Cut rectangle in half. Cut each half into 1-inch squares and roll into finger-like pieces between palms of hands or use knife to cut into 1 1/2 inch fingers. Place on 15- by 10-inch jellyroll pan coated with nonstick vegetable spray. Cover and store in refrigerator until firm, 1 1/2 hours or overnight.

Melt chocolate chips and paraffin in top of double boiler over simmering water until smooth. Dip candy fingers into melted chocolate with fork or toothpicks and place on wax paper to set. Refrigerate until firm. Store in airtight container.

This recipe yields 100 pieces.

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