1 (14 oz.) pkg. caramels
2 tsp. milk
1/2 stick butter
2 c. chopped pecans
8 squares white almond bark
6 squares chocolate almond bark
1/3 block paraffin

Combine caramels, milk and butter in saucepan. Melt over low heat, stirring to blend. Stir in pecans. Drop from teaspoon onto greased cookie sheet. Refrigerate 1 hour or overnight. In saucepan, combine white and chocolate almond bark and paraffin. Melt over low heat, stirring. Dip cold caramel candies into chocolate mixture; place on waxed paper to dry. Store in sealable plastic bags in the freezer.