CARAMEL SNAPPERS

1 1/2 cups of pecan halves 

25 vanilla caramels
1 tablespoon of  margarine or butter 

1/2 cup of semi-sweet chocolate pieces
1 teaspoon of  shortening

method;
Spread pecans into a single layer in a shallow baking pan.  

Bake in a 350 degree oven about 10 minutes or until toasted, stirring occasionally.  

Line a baking sheetwith 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.