12 oz. pkg. caramels
12 oz. Hershey's milk chocolate chips
1/2 lb. paraffin
3 c. pecans

Melt caramels with 3 tablespoons water in double boiler. Add pecans and stir. Dip with tablespoon and drop on greased cookie sheet. Refrigerate 1 hour. Melt chocolate chips and paraffin. Dip caramel mixture into chocolate and cool on wax paper.