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 aluminum foil (shiny side up); grease.

For each candy, place three pecan halves in "Y" shape on foil. Place one caramel candy in center of each pecan "Y". Bake just until candy is melted, 9 to 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 chocolate is firm, about 30 minutes.

Yields 24 candies, 100 calories per candy.