°12 ounces soft caramel (homemade or store-bought)
°6 ounces pecans (halved, toasted)
°8 ounces chocolate (semi-sweet, chips are good)
Prepare a cookie sheet by covering it with aluminum foil or parchment paper, and spraying tin foil or parchment with nonstick cooking spray.
Arrange the pecans in groups of 4 with each pecan pointing in a different direction (like tortoise legs). Alternately, you can just drop them in small groups on the griddle.
Unwrap the caramel wrap, if it’s wrapped, and place it in a microwave-safe bowl. If it is too stiff, add a spoonful of water until the final product is softer. Put them in the microwave to melt, stirring after every 30 seconds.