1 pkg. (14 oz.) caramels
2 tbsp. half and half
5 oz. pecan halves (walnuts may be substituted)
1 pkg. (6 oz.) semi-sweet chocolate chips
1 inch sq. paraffin wax

Place caramels and half and half in top half of double boiler. Heat over simmering water, stirring occasionally, until caramels melt and mixture is smooth. Place pecan halves in groups of 3 on buttered cookie sheet. Spoon caramel mixture over pecans and refrigerate uncovered for 30 minutes.

Melt chocolate chips and paraffin in top of half of double boiler stirring occasionally until smooth. Spoon chocolate mixture over caramel and refrigerate another 30 minutes, uncovered. Store in airtight container in refrigerator.