- forty eight pecan halves (get a little extra in case the breaks are a bit more)
- twenty eight wrap caramel
- one t cream
- one 1/4 c sweet chocolate chips (I use Ghirardelli chips)
- one teaspoon coconut oil (optional)
Covering butter paper with butter paper.
Arrange pecans in twelve Xs making four legs prominent.
Peeled caramel and put it in a bowl that can be heated in the microwave. Do not utilize a bowl that is too small. You will want to be able to move it round easily. Add cream and microwave on 50% power for thirty seconds if heat has not melted for fifteen seconds at 50% power interval. Stir every now and then. Stirring & place a t full in the center of every batch pecans. Leave it to cold for at least ten min.
Melting chocolate chips & coconut oil in microwave for one min at 50% power. Stir until the bowl is very warm. Continue heating in fifteen to thirty second intervals at 50% until completely melted. Stir occasionally so that the pot does not overheat.
Chocolate is poured with a spoon over the caramel; Flatten it and swirl it with the back of a spoon. Leave it to set completely for several hours. You can cool the turtle to speed up the process.