2 c. pecans, chopped
2 tbsp. milk
1 (14 oz.) bag caramels
1 (12 oz.) bar Baker's German chocolate
1/4 bar paraffin

Melt caramels over low heat with milk; stir in pecans. Drop by teaspoon onto buttered wax paper. Chill in refrigerator. Melt chocolate with paraffin in double boiler. Dip caramels in chocolate. Put on buttered wax paper and cool.