1 package caramels (14 ounces)-about 68 3 tablespoons water 1-1/2 cups coarsely chopped pecans 1 cup coarsely crushed crisp rice cereal 2 cups MILK chocolate chips 1/3 bar paraffin wax
In top of double boiler over low heat or in microwave, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by heaping teaspoonfuls onto lightly greased waxed paper. Chill until firm. In top of double boiler over low heat, melt chocolate chips and paraffin. Use a double boiler rather than a microwave for this step, as you will need to work over the pot in order to keep the chocolate melted; place on waxed paper and chill until set. Store in airtight container.