1/2 lb. (25) soft caramels
1 1/4 c. pecan halves
2 tbsp. heavy cream
4 sq. semi-sweet chocolate

Melt caramels with cream over hot water. Remove and cool for 20 minutes. Arrange nuts in groups of three (one for the head and two for legs) on lightly greased baking sheet. Spoon melted mix over nuts, leaving tips showing. Let stand 30 minutes. Melt chocolate over hot water. Remove and stir until smooth. Cool; spread over caramel. Do not cover nut tips.