1 c. sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. heavy cream
1 c. milk
1/4 c. butter
1 tsp. vanilla
6 oz. pecans, halved
2 (4 oz.) bars German sweet chocolate

Line 8 x 8 x 2 inch baking pan with foil. Lightly butter the foil. In a heavy 2 1/2 quart saucepan, combine all ingredients except vanilla, nuts and chocolate. Cook stirring with wooden spoon over low heat until sugar is dissolved. Then over medium heat cook stirring occasionally to 244 degrees on candy thermometer or until firm ball is formed in cold water. Remove from heat; stir in vanilla.

Turn into prepared pan. Let cool 30 minutes. With sharp knife, cut into 26 pieces. Roll each piece into a ball; place on buttered cookie sheet about 1/2 inches apart. To make feet and head; press 5 pecans into each equal distance around edge lengthwise.

Melt chocolate in double boiler top over hot (not boiling) water. Spoon 1 teaspoon chocolate over each caramel covering surface but leaving part of the pecans showing. Refrigerate to allow the chocolate to harden slightly.