In a microwave-safe bowl, heat the caramel topping and pecans on high for 5-7 minutes, stirring frequently until mixture is thickened. Cool for 5 minutes. Place the crackers on waxed paper-lined baking sheets. Spoon 1 teaspoon caramel mixture over each cracker. Refrigerate for 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip the bottom of each cracker in chocolate; shake off excess. Place caramel side down on waxed paper-lined pans. Refrigerate for 1 hour or until set. Store in an airtight container.