2 (6 1/4 oz.) pkgs. vanilla caramels
2 tbsp. evaporated milk
2 c. pecan halves
1 (12 oz.) pkg. semi-sweet chocolate chips
1/3 bar of paraffin, shaved

Combine caramels and milk in double boiler. Heat until caramels melt, stirring occasionally. Beat with wooden spoon until creams. Stir in pecans. Drop by teaspoons onto buttered wax paper. Let stand 15 minutes.

Combine chocolate and paraffin in double boiler. Heat until melting and smooth, stirring occasionally. Using a toothpick, dip each fritter in chocolate. Place on waxed paper until cool.