Sm. amount of butter
1/2 c. chopped nuts
96 sm. twisted pretzels
96 inches shoestring licorice (about 2 bags), cut into 1-inch pieces
2 tbsp. butter
2 tbsp. milk
1 (14 oz.) bag caramels
1 c. (or 6 oz. pkg.) chocolate chips

Lay out wax paper on cookie sheets. Make dots of butter about every 3 inches until you have 96 dots. Put about 1/2 teaspoon of nuts on each dot, then put 2 pretzels on each dot, placing them so that the 2 large holes of each are pointing out and that the rounded bottoms touch to form the body of butterfly.

Put the caramels, the 2 tablespoons butter and 2 tablespoons milk in a microwavable bowl. Microwave 1 1/2 minutes, then stir. Microwave another 30 seconds. Repeat until smooth. (If microwave is unavailable, heat on stove over low flame, stirring until smooth.) Put a little on each set of pretzels where they meet. Put 2 pieces of licorice into the caramel to form "antenna"; chill 30 minutes. Melt chocolate chips; stir until smooth. Then put about 1/2 teaspoon of melted chocolate on top of the caramel. Chill 15 minutes before storing in tightly covered containers with wax paper between layers of butterflies.