1
: In heavy saucepan, over low heat, melt butterscotch chips with (1/3 cup/75 mL) Eagle Brand. Remove from heat; stir in vinegar.
2
: Drop by small spoonfuls onto parchment paper-lined baking sheets. Arrange 3 pecans on each butterscotch drop.
3
: In large heavy saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand and vanilla.
4
: Remove from heat; hold chocolate mixture over hot water.
5
: Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2 hours or until firm. Store loosely covered in refrigerator.