Line two baking sheets with waxed paper;

butter or spray the paper with Pam…

you do not want to skip this step…

the caramels will stick to the waxed paper if you don’t!!

 In a large heavy saucepan, combine the caramels and heavy cream; cook and stir over low heat until smooth.

Stir in pecans and cereal until coated.

Drop by half-teaspoonfuls onto prepared pans.

Refrigerate for 10 minutes or until firm.

Meanwhile, in a microwave, melt dipping chocolate;

stir until smooth.

Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.