These dark chocolate turtles couldn't be easier and are so delicious!
Start by laying out four pecan halves in a cross pattern on foil or wax paper. Heat some caramel until it is soft enough to spoon but not so hot that it is pourable. Spoon a tablespoon of soften caramel onto center of pecans. The caramel should slowly flatten into a smooth mound. I melted some Bada Bing Bada Boom brand dark chocolate in a double broiler. Using a spoon plop some chocolate on top and spread to cover the caramel. Sprinkle a little sea salt on warm chocolate and let set in refrigerator until firm. Sweet and salty, creamy, crunchy and chewy----yum!
Diana
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