1 (14 oz.) pkg. caramels
3-4 tbsp. milk
2 c. pecan pieces
butter
1 tbsp. shortening
1 (12 oz.) pkg. semi-sweet chocolate bits

Melt caramels in milk over low heat. Stir in pecans. Drop by teaspoons onto buttered waxed paper. Chill. Melt shortening and chocolate in a heavy saucepan over low heat; remove from heat. Dip candy in chocolate and return to wax paper. Chill. Makes about 3 1/2 dozen.