1/2 lb. Kraft caramels
2 tbsp. cream
1 1/4 c. sm. pecan halves
1/2 c. semi sweet chocolate bits

Melt caramels (28 caramels) in top of double boiler. Add cream, stir until smooth. Add pecan halves. Drop by teaspoons onto greased baking sheet. Let stand until firm and not sticky to the touch. (Will set more quickly in the refrigerator.) Melt chocolate over hot water (not boiling). Remove from heat. Spread 1 teaspoon chocolate over each caramel delight. Let stand until chocolate is firm. Better yet to substitute butternut meats for pecans.