1 bag caramels
1 can Eagle Brand milk
3 c. pecans
1/4 lb. paraffin
1 lg. bag chocolate chips

Combine caramels and condensed milk in saucepan and heat slowly until caramels are melted. Remove from heat. Add pecans which have been broken into large pieces. Mix well. Drop half dollar size pieces onto a cookie sheet sprayed with pam. Freeze for about 2 hours. Combine chocolate chips and paraffin in saucepan and heat until chocolate is melted. With a fork, dip frozen pieces into chocolate mixture and carefully lift out. Drop onto waxed paper and cool. These keep well even at room temperature.