1 bag Kraft caramels
2 c. pecans, chopped
1/4 c. evaporated milk
1 bag chocolate chips
1/4 c. paraffin, shaved

Melt caramels and milk on low. When melted mix in nuts. Put on buttered cookie sheet with teaspoon. Let cool. Then melt chocolate chips and paraffin. Dip caramels in chocolate and return to cookie sheet.