2 or 3 14-oz. bags of caramels
1 16-oz. bag of whole pecans
2 bags chocolate chips - I use half milk, half semi sweet
1.) Unwrap and melt caramels. Throw them all in a big pot with some evaporated milk and stir them until it's all smooth and creamy. I don't think you need much of the milk, just enough to thin down the caramels and allow them to melt without burning. Maybe 1/4 c. of evaporated milk - maybe a little more.
2.) Once the caramel is all melted and gooey, add your pecans. You want every pecan to be evenly coated and then some. You don't want to add too many pecans and then end up with not enough melted caramel.
3.) Lay sheets of foil (you can spray them with Pam spray if you want) on your countertop and scoop out little spoonfulls of the caramel pecan mixture. Allow them to cool enough for you to handle them.
DO NOT USE WAXED PAPER FOR THIS STEP. Your caramels will stick to the paper and NEVER come off and you'll ruin the turtles forever! (All will be lost and you will cry big tears...) I know this.
4.) While your little turtle babies are cooling, melt your chocolate either in the microwave (carefully) or with the double-broiler method. I fill my stockpot less than half-way with water, put it on the stove to heat and then I put a huge, glass bowl on top of the pot. As long as NO moisture gets into the chocolate, including steam, this way is pretty easy. If your bowl is too small on top of the pot, you'll get moisture and ruin the chocolate.
5.) Peel off the turtles from the foil, discard the foil, and roll out sheets of waxed paper. Then, using toothpicks, dip each turtle into the melted chocolate, shake off the excess, and allow to cool on the waxed paper.
6.) After the turtles have cooled off, eat as many as you can before you pass out! This is always better to do with a good friend. Good Holiday fun....
Then package them in some cute bags like this from Papertrey Ink and you've got something that was actually pretty easy that people will LOVE.