Line two sheet trays with parchment paper and divide pecan halves into 30 equal piles.

Top each pile with a sprinkle of chopped pecans and set aside.

In a Dutch oven, add sliced butter, brown sugar, granulated sugar, and light corn syrup; heat over medium, stirring until it reaches a low boil.

Stir in sweetened condensed milk and continue cooking over medium heat until the mixture reaches 240°F on a candy thermometer.

Remove from heat and stir for another five minutes until thickened; add vanilla extract.

Quickly drizzle about ½ tablespoon of caramel over each pecan pile until all caramel is used.

Allow the candy to sit at room temperature for about 30 minutes or refrigerate to expedite setting.

In a medium bowl, melt chocolate chips with vegetable shortening in microwave, stirring until smooth.

Dollop melted chocolate over each candy, smoothing it out with a teaspoon, approximately ½ - ¾ teaspoon per candy.

Let the candies set at room temperature for 2-3 hours or refrigerate for 1 hour.

Enjoy immediately or store carefully.