1 (14 ounces) package Kraft caramels
2 tablespoons evaporated milk
1 cup pecans
1 (6 ounces) package semisweet chocolate pieces
1/4 block paraffin
Melt caramels and milk in double boiler. Add pecans; mix well. Drop on cookie sheet; cool until set. Melt chocolate pieces and paraffin in double boiler. Dip chocolates, re-cool.