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

Cut shell into 8 pie shaped wedges. Bake on ungreased baking sheet for 7 to 9 minutes at 350 degrees. Remove shells and place on waxed paper. Put caramels and milk in microwave for 3 minutes. Stir and repeat. Spread mixture on cooled shells. Top with pecans. Put chocolate in bowl and microwave on medium for 3 minutes. Stir and repeat for 2 minutes. Drizzle chocolate over caramel and pecans. Makes 32 candies.