2 lg. bags Kraft caramels
3 tbsp. milk
1 3/4 c. pecans
2 to 3 lg. chocolate candy bars or 15 of reg. size
1/4 bar paraffin

Melt caramels and milk in saucepan over low heat. Stir in pecans. Dip out in teaspoon full on buttered cookie sheets. Let cool. Melt candy bars and paraffin in double boiler. Dip turtles in chocolate and replace on cookie sheets.