Holiday Recipes - Caramel Snappers

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Spread pecans into a single layer in a shallow baking pan.
Bake in a 350°F oven about 10 minutes or until toasted, stirring occasionally.
Line a baking sheet with foil.
Butter the foil.
On foil, arrange pecans in groups of 3, flat side down.
In a heavy saucepan, combine caramels and margarine.
Cook and stir over low heat until melted and smooth.
Remove from heat.
Drop about 1 teaspoons melted caramel mixture onto each group of pecans.
Let caramel pieces stand until firm (about 20 minutes).
In a small saucepan, heat chocolate pieces and shortening over low heat, stirring constantly until melted and smooth.
Remove from heat, with a narrow spatula.
Spread a small amount of melted chocolate mixture over the top of each caramel piece.
Let stand until firm.
Remove from baking sheet.
Store tightly covered.
Makes 30 pieces.