18 Kraft caramels, light colored
6 tbsp. butter
2 tbsp. water

Double boiler, stirring until smooth. 6 tbsp. sugar Pinch salt 1/2 tsp. vanilla

Add caramel sauce gradually stirring until smooth.

PASTRY:

1 (3 oz.) cream cheese
1/2 c. butter

Cream until smooth. Add gradually 1 cup plus 2 tablespoons flour. Place 2 tablespoons of pastry in each muffin tin. Press on bottom and sides of each. Put 3 tablespoons finely chopped pecans in the bottom of muffin tins.

Pour caramel mixture over nuts, 2 tablespoons chopped pecans on top. Bake at 350 degrees for 15 minutes. Reduce heat to 250 degrees for 10 minutes longer. Serve plain or top with Cool Whip or vanilla ice cream.