36-40 Ritz crackers
16 oz. jar Mrs. Richardson's Caramel ice cream topping
1 c. chopped pecans
1 pkg. semi-sweet chocolate chips
Place crackers on wax paper lined cookie sheet. Bring caramel topping and pecans to a boil, stirring continually. Boil 3 minutes. Cool about 3 minutes. Top each cracker with 1 tsp. caramel mixture. Refrigerate about 1 hour. Melt chocolate chips; with tongs dip bottom of crackers in chocolate, place on wax paper upside down. Refrigerate another hour. Store in air-tight container.