1 (14 oz.) pkg. caramels
4 tbsp. milk
2 c. pecan pieces
1/4 bar paraffin wax
1 (12 oz.) pkg. semi-sweet or milk chocolate morsels

Melt caramels in milk in top of double boiler or over low heat; add pecans. Drop by teaspoonfuls onto buttered waxed paper. Chill. Melt wax and chocolate in heavy saucepan over low heat. Dip candy into chocolate and return to waxed paper. Chill. When hardened, place in cookie tin. Yields 3 1/2 dozen.