Chocolate Turtles.....slow and messy but YUMMY!

OK, I had this fantastic idea.....or so I thought (rolls eyes). I found this new product that I am quickly falling in love with, Diamond Glazed Pecans. I have been putting those in everything from salads to my Christmas confections. Yesterday I decided what could possibly be better than combining them with caramel and chocolate......ahhhh, heaven (at least until you get on the scales!) As with all recipes, I have several adjustments I would make the next go around but the consensus of my office lab rats (ESSDACK co-workers)  is that they are delish - not pretty, but tasty. I will tell you what I used and then the changes I plan on making the next go around.

Chocolate Turtles Recipe First Draft

Chocolate Almond Bark -yep, it quick and easy, I like that
1 package of Diamond Glazed Pecans-a bit pricey but sooooo worth it or make your own (pecans, egg whites whipped until frothy then coat pecans and shake in brown sugar and cinnamon bake at a low temp for a while, stirring frequently) <------that was just a bonus.
1 bag of caramels (Kraft has these available now in caramel balls that you don't have to unwrap, YAY!)
Butter
1 can sweetened condensed milk


Melt 1/3 of the almond bark, drop in small spoonfuls on wax paper, then sprinkle a few pecans on top of that. While that is setting up, melt your caramels and butter and sweetened condensed milk in the microwave (used a stick of butter but would recommend less perhaps a 1/2 of a stick, because it took FOR-freaking-EVER for the caramel to set up). After the caramel is melted and a bit stiffer, drop on top of the half-made cluster. Go do your taxes and then when you return the caramel should be set up enough. Melt the remainder of the chocolate bark and drop a spoonful over the top of each one. Allow that to  time to dry. Remember these are somewhat a pain to make so only share them with people you truly like or are super special - for instance your wonderful co-workers. wink wink.