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These could be considered either a candy or a cookies. Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies, lots of Chocolate Recipes.
 

1 (8-ounce) package caramels
2 tablespoons heavy cream
1 cup pecan halves
16 (1-ounce) squares semisweet chocolate

In the top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecans in groups of five (head and four legs) on greased wax paper. Spoon caramel 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; stir with spoon until melted. With a spoon, coat body, heat and legs with dipping chocolate, leaving ends of pecans uncovered. Refrigerate 30 minutes or until chocolate is firm.