1/2 c. packed brown sugar
1/2 c. butter, softened
2 tbsp. water
1 tsp. vanilla
1-1/2 c. flour
1/8 tsp. salt
Pecan halves
8 vanilla caramels, each cut into fourths
Chocolate Glaze (below)

Mix brown sugar, butter, water and vanilla. Stir in flour and salt until dough holds together. If dough is dry, stir in 1-2 tablespoons water. Heat oven to 350 degrees. For each cookie, group 3 to 5 pecan halves, split if necessary, on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces; press firmly onto center of each group of nuts. Bake until set but not brown, 12 to 15 minutes. Cool. Dip tops of cookies into chocolate glaze.

CHOCOLATE GLAZE:

1 c. powdered sugar
1 tbsp. water
1 oz. unsweetened chocolate, melted
1 tsp. vanilla

Beat all ingredients until smooth. If necessary, stir in water 1 teaspoon at a time, until desired consistency.