Chocolate Nut Caramels

From the kitchen of Geri Anderson

1 (6 ounce) package milk chocolate chips
1 (6 ounce) package semi sweet chocolate chips
2 Tablespoons Crisco
30 vanilla caramels
3 Tablespoons butter
1 1/2 Tablespoons water
1/2 to 1 cup chopped pecans (optional)

Melt chocolate chips and Crisco in microwave for about 2 minutes. Pour half of it into an 8" buttered pan. Spread evenly. Freeze for 10-15 minutes. Combine caramels, butter, and water. Microwave till melted, about 3 minutes. Stir in nuts. Pour over hardened chocolate. Freeze for another 10 minutes, then top with remaining chocolate. Chill and cut into squares.