Preheat the oven to 350°F. Spread the pecan halves and chopped pecans on a baking sheet in a single layer. Toast for 6-8 minutes until golden and fragrant. Set aside to cool.

Line a 9 x 9-inch baking pan with wax paper or parchment paper leaving sufficient overhang on each side.Spritz wax paper lightly with cooking spray.Set aside.

In a medium-size heavy bottomed saucepan cook together the corn syrup and sugar over medium-high heat. Stir to dissolve sugar. Bring mixture to a boil. Cook until the sugar is completely dissolved.

Remove from heat. Stir in peanut butter; mix well.

Add to cereal; stirring with a large non-stick spoon until cereal is coated.

Working quickly press evenly into the pan. Cool completely.

Meanwhile, melt together the caramels, cream and butter in a microwave safe bowl in 20 second increments stopping to stir each time. Repeat until completely smooth.

Pour evenly over the Scotcheroos. Immediately sprinkle with ½ cup chopped pecans. Let set for 10 minutes.

In a separate microwave safe bowl, melt together the chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.

Spread over the pecans. Arrange 16 whole pecans on top and sprinkle with remaining chopped pecans.

Allow to cool completely then remove from the pan using the paper. Cut into 16 equal squares.

Store in an airtight container chilled for up to 1 week; bring to room temperature prior to serving.