butter
1/4 c. finely chopped nuts
48 sm. twisted pretzels
1/2 (14 oz.) pkg. vanilla caramels
1 tbsp. milk
1 tbsp. butter
48 inches red or black shoestring licorice, cut into 1-inch pieces
1/2 (6 oz.) pkg. (1/2 c.) semi-sweet chocolate pieces

Grease a large baking sheet with butter. For the base of each butterfly, sprinkle about 1/2 teaspoon of the finely chopped nuts in a small circle on the greased baking sheet. Space nut circles 2 inches apart. Make each butterfly's wings by arranging 2 pretzels together on top a nut circle. Set aside.

Combine caramels, milk and the 1 tablespoon butter in a 4-cup liquid measuring utensil. Micro-cook, uncovered, on 100% power (high) for 1 1/2 minutes. Use a rubber scraper to stir until smooth. If caramels aren't soft enough to stir smooth, micro-cook for 30 to 60 seconds more. Spoon 1 teaspoon caramel mixture onto each set of 2 pretzels. (Push caramel off teaspoon with a small spoon.)

For antennae, press 2 pieces of licorice into each butter-fly. Chill, uncovered, for 30 minutes or until firm. Put chocolate pieces into a 2-cup liquid measuring cup. Micro-cook, uncovered, on high for 1 to 1 1/2 minutes or until melted. Spoon about 1/2 teaspoon chocolate onto each butter-fly. Chill about 15 minutes or until chocolate is firm. Store in a single layer in a tightly covered container. Makes 24 butterflies.