°12 ounces soft caramel (homemade or store-bought)
°6 ounces pecans (halved, toasted)
°8 ounces chocolate (semi-sweet, chips are good)
Prepare a cookie distance by covering it with aluminum antipode or diploma paper, and scattering drum antipode or diploma with nonstick cuisine spray.
Arrange the pecans in groups of 4 with each pecan pointing in a different direction( like tortoise legs). Alternatively, you can just drop them in small groups on the griddle.
Unwrap the caramel serape , if it’s wrapped, and place it in a microwave oven–safebowl.However, add a spoonful of water until the final product is softer, If it’s too stiff. Put them in the microwave oven to melt, stirring after every 30 seconds.