50 caramels
2 tbsp. butter
2 tbsp. hot water
3 c. chopped pecans
1 slab paraffin
9 oz. milk chocolate bar (Hershey's milk chocolate chips work well)

Melt butter in double boiler (or microwave oven) with hot water. Add caramels and stir until melted. Remove from heat and add pecans. Drop by teaspoons onto wax paper and chill until firm.

Melt chocolate and paraffin in double boiler (or microwave oven). Dip candy in chocolate mixture using a toothpick for holding the candy and another for pushing the candy off and onto wax paper to cool.