Chocolate Pecan Turtle Clusters

Toss 2 1/2cups of pecans into a large skillet.
Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful; should only take a few minutes
Line 2 large cookie sheets with parchment paper and spray with cooking spray.
On the cookie sheets, arrange the pecans into clusters; three to a group works well.
Leave some space, about an inch, between each cluster.

Place 1/2 cup butter into a medium-sized sauce pan.
Melt over medium high heat.
Add 1 cup brown sugar, 1/2 cup light corn syrup and 7 oz. sweetened condensed milk to the pan.
Increase the heat just a bit and stir continually.
Cook and stir until temperature 235°F - 240°F.
It is generally safe to remove from the heat when temperature reaches about 234°F.
It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
Stir in1/2 teaspoon vanilla.

Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster.
Work quickly, as the caramel will begin to set up.
Be sure there is caramel touching all of the nuts in your cluster.
The caramel works like glue, sticking the nuts together.
In a microwave safe bowl, pour 12 oz. milk chocolate chips.
Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
Once chocolate chips are melted, remove from microwave and add 1/2 teaspoon of shortening to the melted chocolate.
Allow to sit for a minute or two so it can melt and make the chocolate chips more spreadable; stir it all together.
Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts.
Swirl it around along the top making a pretty swoop with your spoon.
Allow the chocolate to set up.
Once it has hardened and cooled you can serve immediately or transfer to an airtight container.