Step 1

In a large skillet, toast the pecans over medium high heart for a few minutes.

Step 2

Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.

Step 3

Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.

Step 4

In a medium saucepan, melt the butter over medium-high heat.

Step 5

Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.

Step 6

Remove from heat and stir in the vanilla.

Step 7

Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.

Step 8

Fill a pot about 1/4 of the way with water, and fit with a bowl that won't touch the bottom of the pot to create a double boiler.

Step 9

Heat the pot over medium heat.

Step 10

After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.

Step 11

Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.

Step 12

Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.