1 pkg. Azteca salad shells
1 (12 oz.) pkg. caramels
1/2 c. canned sweetened condensed milk
1 c. (6 oz.) milk chocolate chips
1 c. (6 oz.) pecan pieces

Preheat oven to 350 degrees. Cut shell into 8 pie-shaped wedges. Bake on ungreased baking sheet for 7-9 minutes or until golden brown. Remove shells and place on waxed paper.

Place caramels and milk in microwave-safe bowl. Microwave on medium for 3 minutes. Stir and repeat for 3 minutes, stirring often. Spread caramel into cooled shells; top with pecans. Microwave chocolate on medium for 3 minutes. Stir and repeat for 2 minutes, stirring often. Drizzle chocolate over caramels and pecans. Makes 32 candies.