90 pecan halves (about 1 and 1/2 cups)
1/2 of a (14 oz.) pkg. (about 25) vanilla caramels
1 tbsp. butter
1/2 c. semi-sweet chocolate pieces
1 tsp. shortening

Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In a heavy saucepan, combine caramels and butter. Cook and stir over low heat until melted and smooth. Remove from heat. Drop about 1 teaspoons melted caramel mixture onto each group of pecans. Let caramel pieces stand until firm (about 20 minutes).

In a small saucepan, heat chocolate pieces and shortening over low heat, stirring constantly until melted and smooth. Remove from heat, with a narrow spatula. Spread a small amount of melted chocolate mixture over the top of each caramel piece. Let stand until firm. Remove from baking sheet. Store tightly covered. Makes 30 pieces.