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

Heat oven to 350 degrees. Cover cookie sheet with aluminum foil, shiny side up; grease. For each candy. Place 3 pecan pieces in Y shape on foil. Place 1 caramel candy in the center of each pecan Y. Bake just until the candy is melted, 9-10 minutes. Heat shortening and chocolate chips over low heat, stirring constantly, just until chocolate is melted. Spread mixture over candies, leaving ends of pecans uncovered. Refrigerate just until chocoalte is firm, about 30 minutes. Makes 24 candies.