1 (14 oz.) bag Kraft caramels
1 can Eagle brand milk
3 c. pecan halves

Melt caramels and milk in double boiler. Fold in pecans. Spoon on a buttered sheet of wax paper. Place in refrigerator for 1 hour.

Melt 1 bag milk chocolate chips and 1 block of paraffin. Stick toothpicks into caramels and dip into chocolate. Place on foil and let set.