Yield: 36 turtles.
Share on Facebook Share on Twitter
- 1 13-ounce package caramels wrappers removed
- 2 tablespoons water
- 3 cups pecan halves
- Ghirardelli dark chocolate melting wafers or any brand chocolate bark
Melt caramels in top of double boiler or in microwave with water.
Stir in pecans.
Drop by spoonfuls onto greased cookie sheet.
Freeze 1 hour.
Meanwhile, melt chocolate wafers.
Dip caramel pieces into warm chocolate; remove to wax paper.
Let cool and store in covered container.