Preheat the oven to gas 4, 180ºC, 350ºF.
Cream together the butter and sugar. Add the eggs, chocolate chips and flour and mix well together.
Line 1-2 deep cake/muffin tins with paper cases. Spoon large spoonfuls of the mixture into cake cases. Bake for 15-20 minutes or until the cakes are risen, springy and golden.
To make topping
Place the caramels and cream in a small bowl together. Place in the microwave and heat for about 30 seconds until starting to melt. Stir well together to combine into a creamy melted sauce. Place a teaspoon full of the cooled topping onto each cooled cake and roughly smooth over the top of the cake to cover.
To make ‘Buzzing Pecans’
Take each pecan, use halved glace cherries as eyes and taking each orange segment cut in half lengthways and use as wings! Top each cake with a ‘buzzing pecan’
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