1/2 c. butter
14 oz. bag caramels
1/4 c. milk
6 c. Corn Flakes
2/3 c. chopped nuts
1 c. flaked coconut

Line several baking sheets with waxed paper in large pan; combine butter, caramels and milk. Stir over low heat until caramels are melted and mixture is smooth Add remaining ingredients and mix well. Drop by rounded teaspoonfuls onto prepared sheets. Cool until set, about 1 hour. Store in refrigerator in airtight container, layers separated by waxed paper. Makes about 3 dozen.