12 ounces soft caramels
6 ounces pecans (halves, toasted)
8 ounces chocolate chips
Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying with nonstick cooking spray. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Unwrap the caramels and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds. Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster.
Melt chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely. Place the baking sheet of candies in the refrigerator to fully set the chocolate and caramel, for at least 30 minutes. Extras can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks.