2 (6 1/4 oz.) pkg. vanilla caramels 2 tbsp. evaporated milk 2 c. pecan halves 1 (8 oz.) bar milk chocolate, broken into squares 1/3 bar paraffin, broken into pieces

Combine caramels and milk in top of double boiler. Heat until caramels melt, stirring occasionally. Beat with wooden spoon until creamy and stir in pecans. Drop by teaspoonfuls onto buttered wax paper and let stand 15 minutes until cool and set.

Combine chocolate bar and paraffin in top of double boiler. Heat until melted and smooth, stirring occasionally. Using a toothpick, quickly dip each cluster into chocolate mixture. Place on waxed paper to cool.

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