Chocolate Caramel Pecans

I have been making this bite-sized dessert for sometime now but this is the first time I have made it in this manner. "What manner is that?" Good thing you asked. Typically I use caramel squares but alas my local hippie market is way too cool to carry them. Instead I bought two packs of Rolos. Due to your total lack of creativity and resourcefulness, you would probably have given up and gone home empty handed. Not me. Let's begin:
Start by placing about a cup of pecans in a single layer on a baking sheet. Toast in a 350 deg oven for about nine minutes. Remove from oven. When they are cool enough to handle (don't be an idiot and start grabbing at them right after you take them out of the oven), start making tripartite clusters of pecans. Transfer small pieces and leftover pecans to a cutting board and chop them up. Smash down the Rolos with a big knife and place on top of each cluster. Return to oven for about five minutes. Remove and sprinkle with chopped pecans. Since we used Rolos you might want to flash freeze them to make them totally solid. Eat it.