1 (14 oz.) pkg. caramels
2 tbsp. evaporated milk
1 tbsp. butter
1 (5 oz.) pkg. pecan halves
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 (1 inch) square paraffin, grated

Place caramels, milk and butter in 1-quart glass bowl. Heat in microwave on high for 2 to 3 minutes until melted.

Arrange pecan halves in groups of 3 on buttered or waxed paper-lined baking sheet. Spoon 1 tablespoon warm caramel mixture over pecans. Refrigerate, uncovered, for 30 minutes.

Place chocolate morsels and paraffin in glass bowl. Heat on high 2 to 4 minutes until melted. Stir halfway through cycle. Spoon chocolate mixture over each caramel to cover. Cool. Remove from sheet and serve.