2 small pkg. caramels
2 Tbsp. evaporated milk
2 c. broken pecans
1 (6 oz.) pkg. semi-sweet
1 bar paraffin wax
Melt caramels in double boiler with evaporated milk.
Add pecans. Beat with wooden spoon until creamy. Drop by
teaspoon on waxed paper. Cool 15 minutes. Melt chocolate
chips with paraffin in double boiler. Using toothpick, dip
caramel pecan in chocolate mixture. Put back on waxed paper.
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