---------- Recipe via Meal-Master (tm) v8.05
  Categories: Kids, Candies, Snacks
       Yield: 24 Servings
     1/4 c  Nuts
            Butter or margarine
      48    Small twisted pretzels
      25    Vanilla & choc. caramels
       1 tb Milk
       1 tb Butter; or margarine
      48    Inches shoestring licorice
     1/2 c  Semisweet choc. chips
   Put nuts into a plastic baggie inside a second plastic baggie. Close bags;
   set on cutting board. Crush nuts with wood mallet or rolling pin and set
   aside. Grease a large baking sheet. For the base of EACH butterfly,
   sprinkle about 1/2 teaspoon of the crushed nuts in a small circle on baking
   sheet. Circles should be about 2 inches apart. Arrange 2 pretzels side by
   side on top of the nuts. Unwrap caramels. Put caramels, milk and butter
   into a 4-cup liquid measuring cup. Do not cover. Place in microwave on High
   power for 1 min. and 30 seconds. After cooking, stir with a wooden spoon.
   If not soft enough to stir smooth, cook for 30 secs to 1 minute more. Spoon
   1 teaspoon mixture in the middle of the two pretzels. Push caramel off
   teaspoon with small spoon. Use kitchen scissors to cut licorice into 1 inch
   long pieces. Press 2 pieces of licorice into top of caramel to make
   atennae. Chill, uncovered, in refrig. 30 minutes or until firm. Put choc.
   pieces into a 2-cup liquid measuring cup. Micro-cook, uncovered, on high
   for 1 minute to 1 minute and 30 seconds or till melted. Spoon about 1/2
   teaspoon choc. onto each butterfly. Chill about 15 minutes or till choc. is
   firm. Store in a single layer in a tightly covered container in the refrig.
   Makes 24.