Total Calories: 794
Yield: 32 candies
Preheat oven to 350°. Cut shell in 8 pie-shaped wedges. Bake on ungreased baking sheets for 7–9 minutes or until light golden brown. Remove shells and place on wax paper.
Place caramels and milk in microwave-safe bowl. Microwave on MEDIUM for 3 minutes, stirring often. Spread caramels onto cooled shells; top with pecans. Microwave chocolate on MEDIUM for 3 minutes; stir and repeat 2 minutes, stirring often. Drizzle chocolate over caramel and pecans. Delicious.
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