1 pkg. Kraft caramels
1 lg. plain Hershey bar
2 tbsp. Carnation milk
1/3 cake paraffin
2 c. pecan halves

Melt caramels and milk in double boiler. Stir until smooth. Add pecans. Drop by spoonfuls on lightly greased cookie sheet. Let stand 15 minutes in cool place until firm. In double boiler melt paraffin and chocolate until smooth. Dip each cluster until coated and return to cookie sheet to harden. Makes 30 to 36.