Ingredients:
350 g soft caramels (homemade or commercial)
170 g pecans (halved, roasted)
220 g chocolate (semi-sweet, also in pieces)
Preparation:

1. Assemble the ingredients.
Line a baking sheet with aluminum foil or parchment paper and spray with nonstick cooking spray.
Arrange the pecans in groups of four, each pecan facing a different direction (like a turtle’s feet).
Alternatively, you can simply place them on the baking sheet in small groups.
Unwrap the caramel candies, if they are packaged, and place them in a microwave-safe bowl. If they are very firm, add a tablespoon of water to soften the final product.
Melt in the microwave, stirring every 30 seconds.
Let the caramel cool slightly so it is no longer too hot. Then, using a spoon or small sugar spoon, add a tablespoon of caramel to each pile of pecans.

This is a rustic cookie, so don’t worry about the turtles staying round or some of the pecans being sharp.
Melt the chocolate chips in the microwave or over a double boiler.
Pour the melted chocolate over