4 oz. pecan halves (about 72)
24 indv caramel candies
1 tsp shortening
6 oz. semi-sweet chocolate chips

Heat oven to 300°f.  Cover cookies sheet with aluminum foil, shiny side up; lightly grease.

For each candy, place 3 pecan halves in a "Y" shape on foil.  Place 1 caramel candy in center of each "Y".

Bake just until caramel is melted, about 9 - 10 minutes.

Heat shortening and chocolate chips over low heat just until chocolate is melted.  Spread over
candies and refrigerate 30 minutes.