2 packages of individually wrapped caramels

1 cup chopped pecans

3 T water

1 (12 oz) milk chocolate chips

1/3 bar paraffin wax

Unwrap caramels and melt in a double boiler. Be sure to put water in bottom of double boiler. Cook over medium heat. Once melted, add water and chopped pecans. Cool and drop by spoonful on a parchment covered cookie sheet. Let set until firm.

Once caramels are firm, using double boiler, melt chocolate chips and paraffin. Dip caramel bits into chocolate mixture and return to parchment covered cookie sheet. Let cool and harden. 

Store in airtight container.