°12 ounces soft caramel (homemade or store-bought)
°6 ounces pecans (halved, toasted)
°8 ounces chocolate (semi-sweet, chips are good)
Prepare a cookie sheet by covering it with aluminum foil or parchment paper, and spraying tin foil or parchment with nonstick cooking spray.
Arrange the pecans in groups of 4 with each pecan pointing in a different direction (like tortoise legs). Alternately, you can just drop them in small groups on the griddle.
Unwrap the caramel wrap, if it’s wrapped, and place it in a microwave-safe bowl. If it is too stiff, add a spoonful of water until the final product is softer. Put them in the microwave to melt, stirring after every 30 seconds.
Let the caramel cool slightly, so it isn’t hot, then use a spoon or a small dessert ladle to drop a spoonful of the caramel onto each pecan block. It’s meant to be a rustic dessert, so you don’t have to worry about keeping the turtles round or having some pecans feeding in it.
Melt the chocolate chips in the microwave or over a double boiler.
Pour the melted chocolate over the caramel layer, letting a little drip onto the sides, then push around so that it completely covers the top of the caramel.
Place the candy baking sheet in the refrigerator to set the chocolate and caramel completely, for at least 30 minutes.
For best taste and texture, serve tortoises at room temperature. Additives may be stored in an airtight container in the refrigerator or at cool room temperature for up to 2 weeks