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In a large saucepan, combine the brown sugar, margarine, corn syrup and salt. Cook over medium heat until all the sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees (firm ball stage). Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a Pam sprayed or parchment-lined cookie sheet. Chill until firm. Loosen from paper. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool.
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