1 (14 oz.) pkg. Kraft caramels
3 tbsp. water
1 1/2 c. coarsely chopped pecans
1 c. coarsely crushed Rice Krispies
2 c. milk chocolate chips (I use semi-sweet)
1/3 bar paraffin

In top of double boiler, over low heat, melt caramels with water. Remove from heat. Stir in nuts and cereal. Drop by rounded teaspoon onto lightly greased paper. Chill until firm.

In top of double boiler, over low heat. Melt chips and paraffin. Dip candies in chocolate. Place on wax paper and chill until set. Store in airtight container. Yield: About 4 dozen.

May need to use spatula to remove candy from wax paper before coating with chocolate.