6 Hershey candy bars
1 (14 oz.) caramels
3 tbsp. water
4 c. pecans
1 (6 oz.) Nestle's chocolate chips
1/2 block paraffin

Melt caramels with water in double boiler. Stir in nuts. Drop onto greased cookie sheet. Place in freezer.

Mix and heat chocolates and paraffin. Using pick or tongs dip caramel nut balls in melted chocolate.

Spring Garden Elem.