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.