12 oz. milk chocolate morsels
30 vanilla caramels
2 tsp. water
2 tsp. shortening
3 tsp. butter
1 c. chopped pecans

Melt chocolate and shortening over hot water, not boiling. Stir until morsels melt and mixture is smooth.

Remove from heat, pour 1/2 of melted chocolate into an 8 inch foil lined square pan and spread evenly. Refrigerate until firm. Cooling will take about 15 minutes. Return remaining chocolate mixture to low heat, combine over boiling water, caramels, butter, water. Stir until caramels melt and mixture is smooth. Stir in nuts, mix well. Pour into chocolate lined pan. Spread evenly, refrigerate until tacky, 15 minutes.

Top with remaining chocolate, spread evenly. Refrigerate 1 hour, cut into 1 x 2 inch rectangles, refrigerate until ready to eat.