1 pkg. Kraft caramels
3 tbsp. water
2 c. pecans, chopped
Chocolate sauce:
7 plain Hershey bars
1/3 block paraffin

Melt caramels and water in heavy saucepan over low heat. Add pecans and stir well. Drop mixture by teaspoonfuls onto a greased cookie sheet. Refrigerate while making chocolate sauce.

In double boiler, melt chocolate bars and paraffin. Take caramel candy out of refrigerator and drop it into the hot chocolate mixture, one piece at a time. Leave the chocolate in the double boiler so it will stay warm. Roll the caramel candy around in the chocolate until it is covered. Place on waxed paper to cool. Yields 4 dozen.