CARAMELS:

1 c. butter
1 can Eagle Brand milk
1 lb. brown sugar
1 c. light corn syrup
1 tsp. vanilla
Dash of salt

TURTLES:

1 (12 oz.) pkg. milk chocolate chips
1 pkg. Bakers German sweet chocolate
1/3 bar paraffin
Pecans

In heavy pan, melt butter, add brown sugar and salt. Stir in syrup gradually; cook to 245 degrees or almost hard boil. Remove from heat; stir in vanilla and pour in buttered 9 x 13 pan. Cut into squares; press pecans into each square of caramel. Melt chocolate chips, German chocolate and paraffin together and pour over caramel pecan patties.