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 each shell into 8 pie shaped wedges. Bake on ungreased baking sheets for 7 to 9 minutes or until golden brown. Remove shells and place on waxed paper. Place caramels and milk in microwave safe bowl. Microwave for 3 minutes. Stir and repeat for 3 minutes, stirring often. Spread caramel onto cooled shells; top with pecans. Microwave chocolate on medium for 3 minutes. Stir and repeat for 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Makes 32.