1 pkg Azteca Salad Shells (in the refrigerator section)
1 pkg (12 oz) Caramels
1/2 Cup canned Sweetened Condensed Milk
1 cup Milk Chocolate Chips (not semi-sweet)
1 Cup (6 0z) Pecan pieces
Preheat oven to 350. Cut each shell into 8 pie-shaped wedges. (I use a pizza cutter) Bake on parchment paper for 7-9 minutes or until golden brown. Remove shells and place on waxed paper. Place caramels and Sweetened Condensed Milk in a microwave safe bowl. Microwave on medium for 3 minutes: stir and repeat for 3 minutes, stirring often. Spread caramel onto cooled shells; top with pecans. Microwave chocolate on medium for 30 seconds; stir and repeat until melted. Drizzle chocolate over caramel and pecans. Makes 32
Make sure when you melt your chocolate chips that the microwave, bowl and stirring instrument are completely dry and void of moisture.
I personally prefer to use a hunk of milk chocolate. (not from a candy bar). I would imagine that you could use those Wilton chocolate wafer disks for melting also.
These are one of the yummiest treats I've ever made.