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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Candies	24	Servings

INGREDIENTS

24		Soft caramels
2	tb	Frozen whipped topping
72		Pecan halves
2/3	c	Semisweet chocolate chips

INSTRUCTIONS

1.  Combine caramels and whipped topping and heat over hot water, stirring
until mixture has belted and it is smooth and well blended. Let cool
slightly. 2. Place pecan halves on a lightly greased cookie sheet in
groups of 3,
arranged such that one pecan half is in the position of a turtle's
head while the other 2 pecan halves are in the position of the
turtle's legs on each side. 3. Carefully spoon the melted caramels over
each group of 3 pecan halves,
leaving the ends of the pecan halves showing.  Let sit until hard. 4.
Melt chocolate chips over hot water, stirring until smooth. Let cool
slightly. 5. Spoon melted chocolate over caramel topping on pecan
halves, taking
care not to cover the pecan heads and legs of the turtles. Let sit
until hard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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