1 (14 ounce) bag caramels
2 teaspoons water
Nonstick cooking spray
1 (10 ounce) bag pretzel rods
1 1/2 cups semisweet chocolate chips
2 teaspoons vegetable shortening (not butter or margarine)
1 cup very finely chopped pecans

Unwrap caramels and place in a 2-cup glass measuring cup. Add water. Microwave on HIGH (100 percent) power for 2 to 3 minutes, stirring every minute, until caramels are melted and smooth. (For ease of stirring, coat spoon with cooking spray.)

Coat a sheet of foil with cooking spray. Dip half of each pretzel into hot caramel; twirl to coat. Let excess drip from pretzel, and then place on coated foil.

Place chocolate chips and shortening in a clean 2-cup glass measuring cup. Microwave on HIGH for 1 1/2 to 2 minutes or until shortening melts, stirring after 1 minute. Stir until chocolate melts. Dip caramel-coated end of pretzel sticks in chocolate; roll tips in nuts. Refrigerate immediately. Remove from refrigerator about 10 minutes before serving.

Yield: 24 pretzel sticks