Tortoise Candies

By emp1438

For an updated flavor, sprinkle a bit of coarse salt over chocolate when wet.

Ingredients

• 60 pecan halves
• 12 caramels, unwrapped
• 1 (1oz.) square semi-sweet baking chocolate
• 2 squares chocolate almond bark

Preparation

Step 1

1. Preheat oven to 300 degrees. Line a rimed baking sheet with aluminum foil, shiny side up. Lightly spray foil with non-stick cooking spray.

2. Arrange pecan halves in clusters of five on prepared baking sheets, with narrower ends of pecans touching in the center, representing a tortoise head and legs. Place one caramel in the center of each cluster. Bake for 9-10 minutes or until caramels are soft and pecans are lightly toasted.

3. Remove baking sheet from oven and immediately flatten caramels with the back of a spoon that has been sprayed with cooking spray. If pecans move when flattening, simply push together, set aside.

4. In a small microwave-safe bowl, melt together baking chocolate and chocolate almond bark in the microwave, until caramel is covered; let set until firm.

5. Remove baking sheet and store refrigerated in an airtight container. Bring to room temperature before serving.