2 1/4 cups packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 pounds pecan halves
6 ounces semisweet chocolate chips
6 ounces milk chocolate chips
2 tablespoons shortening

In large saucepan, combine the first four ingredients. Cook over medium heat until all the sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees F (firm-ball stage).

Remove from heat; stir in vanilla extract until blended. Fold in the pecans. Drop by tablespoons onto a greased wax paper- or parchment-lined cookie sheet. Chill until firm.

Melt chocolate chips and shortening in microwave-safe bowl or double boiler. Drizzle over each cluster. Cool.

Yields about 4 dozen.