42 caramel candy
3 tablespoons evaporated milk
2 cups pecans
12 ounces milk chocolate chips
1/4 block paraffin wax

Dissolve caramels in double boiler with milk; add pecans. Drop by spoonfuls on greased plate; cool. In double boiler, melt 12 ounce package of milk chocolate chips and 1/4 cake paraffin wax. Dip caramel mixture in chocolate and place on wax paper to cool. Use a toothpick to dip.

Serving Size: 12.