1 (14 oz.) pkg. caramels
2 tbsp. milk
1 tbsp. butter
1 (5 oz.) pkg. pecan halves
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (1 inch) sq. paraffin, grated
Place the caramels, milk and butter in a 1 1/2 quart casserole with a lid. Heat, covered, until caramels are melted. Stir twice during cooking time.Arrange pecan halves in groups of 3 on greased baking sheet and spoon about 1 tbsp. warm caramel mixture over each group of pecans OR just dump the pecans into the caramel mixture and mix well then drop by the tablespoonful onto greased pan.
Next melt the chocolate chips and paraffin in a 1 quart casserole covered. (Summer coating chocolate may be used with a few chips instead of paraffin.) Stir halfway through cooking time.
Spoon enough chocolate mixture over each caramel to cover OR dip the whole caramel/pecan drop into the coating. Allow to cool. Remove from baking sheets.
May be stored in single layer, in a tightly covered container, in the refrigerator for as long as 3 weeks. Makes about 2 dozen. Approximately cooking time is 6 minutes.