1/4 c. finely chopped nuts
48 sm. twisted pretzels
1/2 of 14 oz. pkg. vanilla caramels
1 tbsp. milk
1 tbsp. butter
48" red or black shoestring licorice, cut into 1" pieces
1/2 of 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 finely chopped nuts in a small circle on the greased baking sheet. Space nut circles, 2" apart. Make each butterfly wings by arranging 2 pretzels together atop a nut circle. Set aside.

Combine caramels, milk and the 1 tablespoon butter in 4 cup liquid measuring cup. Microwave 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 or 60 seconds more. Spoon 1 teaspoon caramel mixture onto each set of two pretzels. (Push caramel off teaspoon with a small spoon.) For antennae press 2 pieces of licorice into each butterfly. Chill uncovered for 30 minutes or until firm.