Melt 1 bag Kraft caramels in double boiler. Add 3 tablespoons Eagle Brand milk and 2 cups pecans. Drop on buttered wax paper, pat down a little. Let cool then freeze on buttered cookie sheet after removing wax paper. Dip in Nestle's 12 ounce milk chocolate chips and 3/4 cake paraffin. Let cool. No need to refrigerate.

Round toothpicks are great to use to dip candy in chocolate.