1 can Eagle Brand milk
1 pkg. Kraft caramels
2 1/2 c. chopped nuts
6 oz. pkg. chocolate chips
1/2 bar paraffin wax

Melt milk and caramels together. Add nuts. Drop by small spoonfuls on greased cookie sheet. Put in freezer for 2 hours.

Melt chocolate chips and wax in double boiler. Dip each candy piece in chocolate and put back on greased sheets.