1 container (12 1/2 oz.) caramel topping
1 c. finely chopped pecans
3 doz. round butter crackers or butter cookies
12 oz. semi-sweet chocolate chips

Combine caramel topping and pecans over medium heat in medium pan. Stirring constantly - boil and cook 3 to 5 minutes until mixture thickens. Cool 5 minutes. Spoon about 1 1/2 teaspoons caramel mixture on cracker. Refrigerate 1 hour until firm.

Melt chocolate chips over low heat, stirring constantly. Remove from heat. Using tongs dip bottom of cracker in chocolate. Transfer to wax paper. Refrigerate 1 hour. Store in refrigerator.