Mississippi Millionaires

50 caramels
2 tablespoons water
2 tablespoons butter
3 cup halved pecans
10 ounces milk chocolate candy bars
3 ounces paraffin

Melt caramels, water and butter in double boiler. Add pecans. Drop by teaspoonsful onto foil-covered cookie sheet. Cool.

Melt chocolate and paraffin together. Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture. Return dipped candy to foil to cool. To reach desired firmness, more or less paraffin may be used.

This recipe from recipegoldmine.com yields 3 to 4 dozen.