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.

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

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

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.

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

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

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