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

Heat oven to 300 degrees. Cover cookie sheet with foil (shiny side up). Grease. For each candy, place 3 pecan halves in Y shape on foil. Place 1 caramel candy in the center of each pecan Y. Bake just until candy is melted, about 9 to 10 minutes.

Heat shortening and chocolate chips over low heat, stirring constantly, until chips are melted. Spread mixture over candies, leaving ends of pecans uncovered. Refrigerate just until chocolate is firm (about 30 minutes). Makes 24 candies.