Method:

• Heat oven to 350°F (180°C). In medium bowl, stir together cookie mix, butter, egg and 1/2 cup (125 mL) chopped pecans until soft dough forms.
• Press evenly in ungreased 8-inch (20 cm) square pan. Bake 28 to 33 minutes or until golden brown.
• Meanwhile, in 1-quart (1 L) saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves.
• Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
• Drizzle over bars. Let stand about 30 minutes or until chocolate is set.
• For bars, cut into 4 rows by 4 rows.