Millionaires - cooking recipe

Ingredients

1 pkg. caramels
2 c. chopped pecans
6 regular size Hershey chocolate bars
paraffin

Preparation

Unwrap caramels and melt with 2 tablespoons water in top of double boiler.
Add 2 cups chopped pecans.
Drop by teaspoonful onto buttered cookie sheets.
Refrigerate to cool.
Melt Hershey bars with paraffin in top of double boiler.
Use just enough paraffin so that chocolate will adhere to candies, gradually adding paraffin until right consistency.
Dip caramel/pecan candies into chocolate, using tongs.
Allow excess chocolate to drip back into pot.
Place on wax paper and allow to cool thoroughly in refrigerator.