I followed the directions in Lady Godiva's review. However, I wanted to add three things: (1) Milk chocolate works just as well as semi-sweet. (2) I tend to coat the turtles in the chocolate. The first time I made them, I used semi-sweet chocolate chips, as the original recipe calls for. However, if you coat the entire turtle in chocolate, you will need more chocolate than what the recipe calls for.I probably used between 2-3 cups of semi-sweet chocolate chips. (3) Also, after coated them in chocolate, I froze them again for about an hour. Then, I brought them out and layered them in a container, with wax paper in between each layer. I kept them in the fridge until they were gone (which, of course, was not very long!)

This recipe was easy and quick!!!

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!

I guess I should have read all the reviews before trying this recipe, because the recipe failed for me. Now that I have read the reviews I see why. Maybe I will try again, but all the expense of ingredients went to waste.

This was ok ~ but the messiest thing to make with only such few ingredients!!! I would definitely use wax paper while making because I had a HARD time getting the dried caramel off my stoneware. Don't wear your good clothes, either. I may make again.

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!

My Junior Girl Scout troop made this recipe. We forgot to add the shortening to the chocolate and we melted it in the microwave, but otherwise everything turned out great by simply following the directions. Some of the carmels melted too much, but most were just fine.

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!!!!!

My turtles also turned out rock hard - so hard they were inedible! I agree with the other reviewers that the baking time for the caramel is probably too long. I am going to try to make my own caramal next time. Otherwise, this recipe gave me a good base for making turtles, one of my favorite candies!

Very Yummy, will make over and over!!1

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.

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!!!

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!!

These were pretty good. I agree with another user, who stated that the caramels and pecans should be cooked at 250 instead of 350. Thanks for the great recipe!!

I can't figure out what I did wrong. I melted the chocolate but I was unable to get it at a pouring or spreading consistency. Because the chocolate was dough-like, I had to make pecan/carmel filled balls out of them. Despite this problem, the taste was great.

Quick and easy! I used melted milk chocolate pieces (used to make candies) instead of semi-sweet chips for my sweet tooth.

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.