1 pkg. Azteca salad shells
1 pkg. (12 oz.) caramels
1/2 c. canned sweetened condensed milk
1 c. (6 oz.) milk chocolate chips
1 c. (6 oz.) pecan pieces

Preheat oven to 350 degrees. Cut shell into 8 pie shaped wedges. Bake on ungreased baking sheets for 7-9 minutes or until golden brown. Remove shells and place on waxed paper.

Place caramels and milk in microwave safe bowl. Microwave on medium for 3 minutes, stirring often. Spread caramel sauce onto cooled shells. Top with pecans. Microwave chocolate chips for 3 minutes, stir and repeat for 2 minutes. Drizzle chocolate over the caramel and pecans. Enjoy!