Preheat oven to 325 degrees Fahrenheit.

Prepare ungreased baking sheets.

Cream softened butter, brown sugar, and vanilla in a large mixer bowl until well mixed.

Stir in all-purpose flour and baking powder.

If the kitchen is hot, chill the dough for a few minutes until it's firm enough to roll easily.

Shape scant teaspoonsful of dough into balls about the size of a marble.

Place dough balls on the baking sheet, leaving about 2 inches between cookies.

Flatten the dough balls slightly.

Bake until golden brown, about 15 minutes.

Transfer the baked cookies to wire racks to cool completely.

Heat chocolate chips with vegetable shortening in the top of a double boiler set over simmering water until melted.

Remove from heat.

Flatten caramel halves to match the diameter of the cookies.

Place one flattened caramel half on top of each cookie.

If needed, use a small dab of melted chocolate to help the caramel adhere to the cookie.

Using a small metal spatula, spread the melted chocolate thinly over the top and sides of the caramel and cookie to cover completely.

Press finely minced pecans onto the tops of the chocolate-covered cookies.

Let the cookies stand on a wire rack until the chocolate firms up, about 20 minutes (chill if desired).

Put the finished cookies into individual paper wrappers.

Store the cookies in a cookie tin with a piece of wax paper between each layer.