1/2 c. packed brown sugar
1/2 c. butter, softened
2 tbsp. water
1 tsp. vanilla
1 1/2 c. flour
1/8 tsp. salt
Pecan halves
8 caramels, each cut into fourths
Chocolate glaze (below)

Mix brown sugar, butter, water and vanilla. Stir in flour and salt until dough holds together. (If dough is dry, stir in 1 to 2 teaspoons water.) Heat oven to 350 degrees.

For each cookie, group 3 to 5 pecan halves, split if necessary, on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces; press firmly onto center of each group of nuts. Bake until set but not brown, 12 to 15 minutes; cool. Dip tops of cookies into Chocolate Glaze. About 2 1/2 dozen cookies.

CHOCOLATE GLAZE:

Beat 1 cup powdered sugar, 1 tablespoon water, 1 oz. melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth. If necessary, stir in water, 1 teaspoon at a time, until frosting is of desired consistency.