Recipe

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• 1 (14 oz) package caramels
• 2 tbsp butter
• 2 tbsp water
• 3 cups pecan halves
• 1 cup semi-sweet chocolate chips
• 8 (2 oz) vanilla , candy, coating , squares

• 1 Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
• 2 Stir constantly until it is smooth.
• 3 Stir in pecan halves and let mixture cool in pan for about 5 minutes.
• 4 Drop by tablespoonfuls onto lightly greased wax paper.
• 5 Chill 1 hour, or freeze 20 minutes until firm.
• 6 When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
• 7 Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
• 8 Let stand until firm.