1 (14 1/2 oz.) pkg. Kraft caramels
1 (12 oz.) pkg. milk chocolate chips
1/2 block paraffin
2 tbsp. water
2 c. pecan halves

Melt caramels in the water in a double boiler. Stir in pecans. Mix well. Drop on greased cookie sheet (about 1 tsp. each). Put in refrigerator and chill for 1 hour. Melt chocolate chips and wax in double boiler. Drop caramel mixture in chocolate to coat and put back on cookie sheet to set. Makes approximately 2 1/2 dozen.