Prepare the Baking Sheet: Preheat your oven to 300°F (150°C). Line a cookie sheet with aluminum foil and spray it lightly with nonstick cooking spray to ensure easy removal of the candies.
Arrange the Pecans: Place 3 pecan halves on the prepared cookie sheet in a “Y” shape. This will form the base of each candy. Repeat until all pecans are used.
Add the Caramel: Place one unwrapped caramel in the center of each pecan “Y.” The caramel will melt and hold the pecans together to create the candy’s structure.
Bake: Bake the pecan and caramel arrangements in the preheated oven for 8-10 minutes, or until the caramel has softened and melted slightly. Be careful not to overbake, as the caramel can harden too much.
Melt the Chocolate: While the candies are baking, combine the semisweet chocolate chips and shortening in a saucepan. Heat over low heat, stirring constantly, until the mixture is smooth and fully melted.
Top with Chocolate: Using a spoon, drizzle the melted chocolate over each candy, covering the caramel and pecans. This step adds a rich and delicious coating to your candies.
Set the Candies: Place the cookie sheet in the refrigerator for about 30 minutes, or until the chocolate is fully set and firm to the touch.
Additional Tips:
Enhance the Flavor: Sprinkle a pinch of sea salt over the chocolate before refrigerating for a delightful sweet and salty contrast.
Storage: Store the turtle candies in an airtight container in the refrigerator to maintain their freshness and prevent the chocolate from melting.
