Makes 25 pieces
2 1/2 cups pecan halves (75 total halves)
25 wrapped caramels, unwrapped
12 ounces semisweet chocolate (or milk chocolate or dark chocolate)
2 tablespoons vegetable shortening
Flake sea salt and / or sprinkles
Begin by preheating your oven to 350 degrees F. Then line two cookie sheets with parchment paper.
Place three pecan halves in a Y-shape on the parchment paper- lined cookie sheets. Repeat with the remaining pecans.
Then, with your fingers, flatten each caramel and place one in the center of each pecan Y. Bake for 5-6 minutes until the caramel is just melted. Remove from the oven and allow the caramels to cool on the pan.
In the meantime, add the chocolate and vegetable shortening to a microwave safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted.
Spoon the chocolate on top of the caramel. Let the chocolate stand for about 2 minutes, then sprinkle with sea salt flakes or sprinkles. Allow the chocolate to set completely. Pack and store in an airtight container.