|Caramels||28 Ounce (2 Packages,14-Ounce Each, Kraft, Light Colored)|
|Nuts||2 1⁄2 Cup (40 tbs), cut coarsely|
|Plain hershey bars||24 Ounce (2 Blocks, 12-Ounce Each)|
Melt caramels in double boiler with water.
Stir in nuts.
Drop on cookie sheet, greased, and put in refrigerator to cool.
Melt 1/3 block paraffin and stir in Hershey bars.
Dip cooled caramels with tongs in chocolate and paraffin mixture.
Yield: 3 dozen.