Chocolate Cups
2 cups (12 ounces) semi-sweet or milk chocolate chips
1 tablespoon shortening
Filling
3/4 cup pecans, toasted and coarsely chopped
3/4 cup caramel flavored topping
1 cup + 2 tablespoons semi-sweet or milk chocolate chips
1 1/2 teaspoons shortening
36 toasted pecan halves

Chocolate Cups
Melt chips and shortening together. Spoon about 1/2 tablespoonful into each of 36 foil lined miniature muffin cups. With back of spoon, bring chocolate up sides of cups. Chill till firm.
Filling
Spoon 1 teaspoon caramel topping into each cup. Top with 1 teaspoon chopped pecans, pressing down gently. Melt chocolate with shortening, stirring till smooth. Spoon 1 teaspoon melted chocolate on top of each cup and spread to sides. Top with a pecan half. Let stand in cool place till firm. Store at room temperature in airtight container.