1 bag Kraft caramels
2 c. pecan halves
1 tbsp. Eagle Brand milk
1 sm. pkg. Hershey's chocolate chips
1/2 block paraffin wax

Melt caramels in double boiler with Eagle Brand milk. Add pecans, stir well. Drop by teaspoons on waxed paper. Let cool completely. Melt chips and wax in double boiler, mixing well until smooth. Working very quickly, dip caramels into chocolate one at a time. Lay candy back on wax paper. Cool.