Chocolate Covered Pecans

1 quart pecan halves
2 (12 ounce) bags chocolate chips
2 (1 ounce) squares Bakers German Chocolate
3/4 square paraffin

Melt chips, baking chocolate and paraffin in a double boiler over simmering (not boiling) water. Use a fork to dip pecan halves in chocolate. Place on wax paper; chill in refrigerator.

After cooling completely, pecans can be double-dipped if you desire. Store in airtight containers.

NOTE: You will notice that these chocolate-covered pecans, unlike the ready-made ones, will have little puddles of chocolate at the bottom. Regulate the temperature of the double boiler to keep the dipping chocolate from getting too thin.