1 (8-ounce) package caramels
2 tablespoons heavy cream
1 cup pecan halves
16 (1-ounce) squares semi-sweet chocolate
In the top of a double boiler over hot water, melt caramels in heavy cream.
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. (The 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; gently stir with spatula until melted. How To Melt Chocolate.
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 refrigerated 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 (depending on how big you make them).