1 lb. caramels
1/4 c. milk
4 c. pecans
chocolate discs (from cake store)

In double boiler, mix caramels and milk until creamy. Stir in pecans. Spoon onto greased wax paper in little mounds. Chill in refrigerator.

Melt chocolate in double boiler. Dip mounds into chocolate. Let set on wax paper.