1 pkg. (14 oz.) caramels
3 tbsp. water
1 1/2 c. coarsely chopped pecans
1 c. crushed Rice Krispies
2 c. milk chocolate chips
1/3 bar paraffin

In top of a double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoonfuls onto lightly greased waxed paper. Chill until firm.

In top of double boiler over low heat, melt chocolate chips and paraffin. Dip candies in chocolate; place on waxed paper and chill until set. Store in airtight container.