Chris' Chocolate Critters

  • 3 cup small pecan halves
  • 1 (14-oz.) package caramels, unwrapped
  • 4 (2-oz.) squares chocolate bark candy

Preheat oven to 325 degrees. Prepare cookie sheets by spraying heavily with spray-oil; also spray a metal spatula and wire rack to use later. On the cookie sheets, arrange 5 pecan halves for each individual candy to resemble a creeping critter. Use one pecan as the head, and four pecans at angles to resemble legs. Place a caramel that has had the wrapping removed in the center of each pecan cluster. Bake in the preheated oven for 8 to 10 minutes or until caramels are melted. Place a sheet of waxed paper on the counter under the greased wire rack. When the caramels are melted, remove pan from oven; and lift the Critters with the greased spatula onto the greased wire rack to cool. In a double boiler over boiling water, melt the chocolate bark candy; stir occasionally. Keep the chocolate hot over hot water while spooning the melted chocolate over the melted caramel. Allow a small area on the pecans of each candy to remain uncovered with chocolate to make the Critter legs visible. Makes 20 to 40 candies, depending on pecan size.