1 large pkg. Kraft caramels
1 large pkg. pecan halves
1/2 cake paraffin wax
2 Tbsp. cream or milk
1 - 6 oz. pkg. semi-sweet chocolate chips
Put caramels and cream in saucepan. Cook over medium heat until caramels are melted. (You may need to add a little more cream.) Watch so it doesn't burn. Place pecan halves on wax paper in turtle shape. Drop melted caramel by the teaspoon on top of pecans. Melt chocolate chips and wax together. Pour over caramels. Delicious and easy to make.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
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