1 pkg. caramels (unwrapped)
2 c. chopped peanuts or pecans
1/4 c. evaporated milk
1 pkg. almond bark

In saucepan, melt caramels and add milk. Stir well. Add nuts. Spoon onto wax paper and let sit until firm. Freeze. Melt almond bark in double boiler. Dip candy into bark and place on wax paper until set. Store in tight container.