Servings: Serves 24
INGREDIENTS
- 20 oz almond bark
- 1 (12 oz) bag semi sweet chocolate chips
- 6 oz milk chocolate chips
- 1 bag kraft caramels (the wrapped cube kind)
- 4 cups pecans
PREPARATION
- Add almond bark (broken in pieces) and both kinds of chocolate chips to crock pot and cook on low for about 1 hour, or until melted. Mix in pecans, stir to combine, and cook for an additional 15 minutes.
- Line two muffin tins with paper liners and place an unwrapped caramel or rolo candy in the center of each liner.
- Use a cookie or ice cream scoop to spoon about ¼ cup of the melted chocolate pecan mixture over each caramel.
- Allow turtles to cool until solid, this can be sped up in the fridge.
- Store turtles in an airtight container in a cool place.