Place caramels, butter, and
water in a microwave-safe bowl. Microwave on high, stirring every 30
seconds, until smooth, about 3 minutes. Stir in pecans.
Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
Place chocolate in a
microwave-safe bowl and microwave on high, stirring every 15 seconds,
until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into
chocolate using a fondue fork until coated; place on parchment paper to
dry. Chill until firm, if necessary.