Ingredients:

• 1/4 cup evaporated canned milk
• 1-14 oz. package of caramels
• 2-1/2 cups pecan halves
• 1-12 oz. package milk chocolate chips
• 1/2 cup paraffin

Method: Melt caramels and evaporated milk in a double boiler over low heat, stirring until creamy. Stir in the pecan halves. Spoon the caramel mixture onto a buttered or wax paper covered cookie sheet, making small piles. Cool in the refrigerator. Melt paraffin and milk chocolate chips in a double boiler until smooth. Using tongs dip the caramel pecan pieces into the chocolate mixture one at a time. Drop chocolate covered pieces onto wax paper. Store turtles in a plastic container at room temperature.