1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 tbsp shortening
1 14oz package caramels
2 tbsp butter
3 tbsp milk
2 cups coarsely chopped pecans
Line an 8" pan with foil and butter the foil.
Melt all the chocolate chips with the shortening in a small heavy gauge saucepan over very low heat. Stir frequently.
Spoon half the chocolate into the prepared pan and spread evenly over the bottom and ¼" up the sides of the pan. Refrigerate until firm.
In a medium saucepan, combine the caramels, butter and milk over medium heat, stirring constantly. When the mixture is smooth stir in the pecans. Remove from the heat and cool to warm.
Spread the caramel mixture over the chocolate.
Melt the remaining chocolate mixture again over very low heat, stirring constantly. Spread over the caramel layer.
Refrigerate until almost firm. Cut into squares and store in the refrigerator until ready to serve.
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