Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.

Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.

Arrange the pecans on the sheet in small groups of 3.

To make the caramel, melt butter in a medium sized sauce pan. Add brown sugar, corn syrup, 7 ounces sweetened condensed milk. Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).

Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.

For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.

Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.

Spoon the melted chocolate over the caramel and spread around with the back of a spoon.

Once they set up you can eat them or store them in an airtight container.