Prep the Pans: Line 2 baking sheets with parchment or waxed paper. You may grease it a bit with nonstick cooking spray if you like.

Melt the Caramel: In a large saucepan over low heat, combine the 2 cups of caramel nibs with the 4 tablespoons of water and melt, stirring until it is smooth and loose. Remove from heat.

Add the Crunch: Stir in the 1.5 cups of chopped pecans and the 1 cup of rice krispy cereal, and mix until they are thoroughly coated with the melted caramel.

Form the Clusters: Drop the warm mixture by the spoonful onto the prepared pans. Keep them in mounds, shape them into balls, or even flatten them slightly with the back of a spoon.

Chill the Centers: Refrigerate the pans for 10-15 minutes until the caramel cools completely and the candy sets up firmly.

Melt the Chocolate: Melt the 3 cups of semi-sweet chocolate chips with the 2 tablespoons of shortening in the microwave in short bursts of 15 to 30 seconds, stirring in between, until melted and completely smooth.

Coat and Set: Dip the chilled caramel candy into the melted chocolate (or generously drizzle the chocolate over the top) and place them back on the prepared baking sheets. Refrigerate for about an hour until the chocolate is completely set and hardened.