Line 2 baking sheets with waxed paper, greasing the paper, and set them aside.

In a large heavy saucepan, melt the caramels with water over low heat until smooth. Stir continuously to prevent burning.

Stir in the pecans and Rice Krispies until well coated.

Drop the mixture by teaspoonfuls onto the prepared pans. Refrigerate for about 10 minutes or until firm.

In a microwave-safe bowl, melt the chocolate chips and shortening. Stir until smooth. Heat in 30-second intervals, stirring in between to avoid overheating the chocolate.

Dip the caramel clusters into the melted chocolate, ensuring all sides are coated. Let the excess chocolate drip off.

Place the clusters back on the prepared pans and refrigerate until the chocolate sets.

Store the chocolate pecan clusters in an airtight container. For added flavor, sprinkle a pinch of sea salt over the clusters before the chocolate sets.