Instructions

1. 1

   If your pecans aren’t toasted, spread them on a baking sheet and bake in a preheated 350°F oven for 7-10 minutes, stirring halfway through. Let cool completely before using.

2. 2

   Optional: Roughly chop the toasted pecans into smaller pieces for more manageable clusters.

3. 3

   Stir the toasted, cooled pecans with the caramel topping until the nuts are evenly coated.

4. 4

   Drop heaping tablespoons of the caramel-coated pecans onto a parchment-lined baking sheet. Place in the refrigerator to chill for 1-2 hours, or until solid.

5. 5

   In a heatproof bowl, combine the chocolate chips and optional shortening. Microwave until melted and smooth.

6. 6

   Drizzle or pour the melted chocolate over each pecan cluster and let set.

7. 7

   Store leftovers in an airtight container in the refrigerator for up to a week.