Prepare the baking sheets. Line two large baking sheets with parchment paper or wax paper. Lightly coat the paper with nonstick cooking spray if desired.

Melt the caramel. Add the caramel nibs and water to a large saucepan. Warm over low heat, stirring frequently, until the caramel has completely melted and becomes smooth.

Mix in the crunch. Remove the saucepan from the heat. Gently fold in the chopped pecans and Rice Krispies until everything is evenly covered with caramel.

Shape the candies. Spoon small portions of the warm caramel mixture onto the prepared baking sheets. Leave them as rustic clusters or gently shape them into compact mounds with the back of a spoon.

Chill the centers. Transfer the pans to the refrigerator for 10 to 15 minutes, or until the caramel clusters are cool and firm enough to handle.

Prepare the chocolate coating. Place the semi-sweet chocolate chips and shortening in a microwave-safe bowl. Microwave for 15 to 30 seconds at a time, stirring thoroughly between each interval, until the chocolate is silky and smooth.

Coat the clusters. Dip each chilled caramel-pecan cluster into the melted chocolate, allowing the excess to drip back into the bowl. You can also spoon or drizzle the chocolate generously over the candies instead.

Let the chocolate set. Return the coated candies to the lined baking sheets and refrigerate for about 1 hour, or until the chocolate shell is completely firm.