1 (14 oz.) pkg. caramels
3 tbsp. water
1/2 stick butter
2 c. pecans
1/2 stick paraffin
1 (14 oz.) pkg. milk chocolate chips

Melt together in double boiler or microwave: 14 ounce caramels, 3 tablespoons water, 1/2 stick butter. Stir in 2 cups pecans. Spoon out onto greased cookie sheet. Place in freezer until set.

Melt together milk chocolate chips and 1/2 stick paraffin. Pour over each individual pecan cluster.