Shelly's Recipe

CARAMEL TURTLES

Category: Candy

Toast the nuts in a 350-degree oven until fragrant, 5 to 7 minutes.

60 pecan halves, toasted and cooled
12 soft caramel candies
1 (1 1/2-oz) bar milk chocolate, broken into 12 squares

Bake turtles: Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Arrange pecans on baking sheet in clusters of 5, 1 for turtle head, 2 for arms, and 2 for legs. Flatten each caramel piece with your hand so that it measures 1 1/4 inches square. Lightly press flattened caramel on top of each cluster. Bake until caramel is soft and shiny but not yet runny, 3 to 4 minutes.

Add chocolate: Remove baking sheet from oven and place 1 piece of chocolate on top of each caramel. Return to oven until chocolate begins to melt, about 30 seconds. Remove from oven and smooth chocolate over caramel with small spoon. Cool completely on baking sheet.

Chill: Refrigerate turtles until chocolate hardens, about 15 minutes, and serve. (Turtles can be stored in airtight container at room temperature for up to 3 days.) Makes 12