Turtle Candy

Here's a variation on the recipe: 1-14 oz pkg caramels 2 1/2 T. Evaporated Milk 2 cups Chopped Pecans 1-24 oz pkg chocolate Bark Combine caramels & evaporated milk in a microwave safe bowl. Microwave on high for 2 to 2 1/2 min, stirring frequently. Add the pecans and mix well. Drop by teaspoonfuls onto a greased baking sheet. Freeze for 2 hours. Melt the chocolate bark in a microwave safe bowl in the microwave for 2 to 2 1/2 min, stirring frequently. Dip the caramel drops in the melted chocolate bark and place on waxed paper to cool. Yields 3-4 dozen. They taste just like Pixies!!

should melt at 25o degrees for 10 minutes. 350 is too high of heat. It makes the caramels "crispy"

Because I love turtles, I have tried to make them every year. They have never turned out until this year. I decided to analyze what I did not like about them. First, using five pecans made them just way too big, so I used just one pecan. Then I cut the caramels in half and put them on the pecans. Second, they were always too hard. So I baked them for just 2 to 2 and a half minutes at 300 degrees ... just until they were malable. Then I smoothed the caramels over the pecans with my fingers and let them cool. Third the chocolate was always too tacky, it just never firmed up. So I added one eighth of a bar of parafin to the chocolate and dropped a dollop on the caramel/pecans. They turned out perfect! I've made two batches this year so far ... one with dark chocolte chips and one with semi-sweet chocolate chips. They were both yummy! Hope this helps others who have had problems with turtles.

Passable, but prefer the following changes: 1. "turtles" have four legs, so I use four pecan halves. Prefer this size of finished product. 2. I start with melting 1 bag chocolate chips and add 1/4 bar paraffin, for a better handling finished product. 3. On waxed paper, spoon half dollar size circles of melted chocolate; position four pecan halves in the chocolate, then place in freezer for a half hour. 4. Melt caramels, adding one tablespoon of milk or half and half per bag of caramels. Cool caramel mixture until it begins to stiffen again, but still stirrable. 5. Using two teaspoons, spoon a quarter size dot of caramel on the cold chocolate/pecan bases. Return to freezer for a half hour. 6. Spoon chocolate over the caramel dot, making sure the top layer of chocolate completely covers the edges of the caramel and coats the edge of the base chocolate... this way the caramel will not leak out at room temperature. 7. When top chocolate sets up, gently remove from baking sheet and allow to come up to room temperature before serving. They store well in a sealed container at room temperature!

After reading all the other reviews, I came up with a few modiifcations. I left the temperature at 300, but only put them in for 3- 3 1/2 minutes. Then when they came out, I put a little shortening on my finger tips and squished the caramel down with a bit of shortening on my fingers to keep the caramels from sticking. But be careful, because some of them may be pretty hot. And I just drizzled the chocolate over the top and they turned out great!!!!!

This candy taste like the real thing. It was easy to make and I used the microwave to melt both the chocolate and the caramel.Very good.

Yikes! What happened to mine? So easy to do, but the caramel in mine became so hard we could barely eat them! I'm going to try again, but with home made caramel instead of the store bought. Easy and potentially good, but I need another go.

The recipe tasted okay, but it was rock hard. I tried one of the reviewer's variation of the recipe and this worked much better. My family loved them!!!

This has good flavor, but it's VERY CHEWY.Little kids could choke on this one.

I used homemade caramel & I used ghiradelli double chocolate dipping chocolate. These were decadent! Hubby's grandmother made turtles every Christmas...I can't wait to surprise my father-in-law w/ these, Thanks!