8 ounce pack of caramels
2 tablespoons heavy cream
1 cup pecan halves broken in half length wise
16 ounces milk chocolate
In a medium size microwavable bowl, melt caramels and heavy cream for 1 minute, stir caramels, if not quite softened nuke a few more seconds.
Arrange pecan halves in groups of five (head and four legs) on greased wax paper. Spoon caramel mixture into a small mound in the middle of the nuts to make the body. ( caramel should partially cover the nuts to keep them in place.) Let stand until hard.
In the top of a double boiler over hot water, melt chocolate stirring with spatula until melted. or you can microwave 1 minute on medium and then stir till all melted, careful in the mic as it can get too hot and over do the chocolate then it becomes hard
Using a spoon, coat body, head, and legs with the melted chocolate, leaving ends of pecans uncovered.
Refrigerate 30 minutes or until chocolate is firm.
Store in fridge in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften,
Makes approximately 30 cookies (depends on how big the body is).