1 pkg. Azteca Salad Shells
12 oz. pkg. caramels
1/2 c. Eagle Brand milk
6 oz. milk chocolate chips
6 oz. pecans pieces

Preheat oven to 350 degrees. Cut shells into 8 pie-shaped wedges. Bake on ungreased cookie sheet 5-7 minutes. Remove shells and place on waxed paper. Place caramels and milk in bowl and microwave on medium for 3 minutes; stir and repeat for 3 minutes. Spread caramels onto cooled shells; top with pecans. Microwave chocolate chips on medium for 3 minutes; stir and repeat for 2 minutes. Drizzle chocolate over caramel and pecans. Makes 32.