1 can Eagle brand milk
16 oz. caramel candies
6 c. chopped pecans
Milk choc. (large bar)

Melt caramels and Eagle brand milk over medium heat. Add pecans; mix well. Drop by teaspoons on a greased cookie sheet (oleo). Put in freezer until very firm. Melt chocolate. Dip in chocolate and place on wax paper until set. Yields: 2 dozen.