Preheat oven to 300 degrees F (150 degrees C). Cover cookie sheets with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place one caramel candy in the center of each Y.
Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Ingredients:
A lot of chocolate recipes call for using shortening when melting chocolate. This is an improvement from the paraffin that was used. The paraffin is used to keep the chocolate from "blooming" or getting that chalky white covering you see sometimes on cheap chocolate confections. I think the shortening is nasty, so I use as high a quality chocolate as I can afford at the time, and I melt the chocolate as slooooooooooooooowly as I can to stop the bloom. It works for me, but I cannot guarantee success.
