1 (14 oz.) pkg. caramels
1 to 2 tsp. milk
2 c. pecan pieces
1/4 bar paraffin
1 (12 oz.) pkg. milk chocolate morsels
butter, enough to cover wax paper

Melt caramels in milk over low heat. Add pecans. Dip by teaspoon into buttered wax paper. Chill until completely cool. Melt wax and chocolate in heavy saucepan over low heat. Dip candy into chocolate and return to wax paper. Chill. Makes 3 1/2 dozen.