1 1/2 c. pecan halves
1 pkg. (14 oz.) vanilla caramels
5 bars milk chocolate (1 1/2 oz. each)

Arrange pecans in clusters of 3-4 halves, 2 inches apart on a greased baking sheet. Top each cluster with one caramel, slightly flattened. Bake at 300 degrees for 7 minutes, or until caramels soften. Remove to waxed paper. Flatten caramels with spatula; top each cluster with 1 milk chocolate square while still warm. Spread chocolate when melted. Refrigerate a few minutes until chocolate hardens.

Note: Have chocolate bars unwrapped and separated before putting clusters in oven. Makes 4 dozen.