1 (14 oz.) pkg. Kraft caramels
3 tbsp. milk
1 3/4 c. broken pecan pieces
butter
1 tbsp. shortening
1 (12 oz.) pkg. milk chocolate morsels

Melt caramel with milk over low heat. Add pecans and stir. Drop by teaspoonfuls onto buttered Saran Wrap. Chill in refrigerator on cookie sheet about 1 hour, until hard.

Melt shortening and morsels in saucepan over low heat. Remove from heat. Dip candy pieces into chocolate and return to plastic wrap on cookie sheet. Chill again.

Variation: Use semi-sweet morsels instead of milk chocolate or mix the two. Fudge caramels may be used for double chocolate taste.