Cover a baking sheet with waxed paper. Grease the waxed paper.
Unwrap and place caramels in sauce pan. Add Milk. Over low heat, stir until caramels are melted.
Add pecans to melted caramels. Stir. Keep sauce pan over low heat so mixture does not harden. Drop by teaspoonful onto waxed paper. Place in refrigerator for about 1 hour until hard.
Place Chocolate Chips and Paraffin Wax (OR melting chocolate) in sauce pan. Over low heat, stir until melted and smooth. Remove from heat.
Drop individual clumps of caramel mixture into chocolate. Use a fork to lift out of chocolate and allow to drip excess chocolate back into saucepan. Repeat with each caramel clump. Place coated caramel clumps back on waxed paper. Chill.
Makes about 3 dozen chocolate turtles.