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Toast pecans at 300 on a cookie sheet 5-8 minutes until fragrant. Let cool. Microwave caramels, condensed milk and butter until perfectly smooth. Let cool a bit. Microwave chocolates gently and let cool a bit. Arrange pecans on wax paper in a cluster. Spoon on some caramel.

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Preheat oven to 225°F and line a baking sheet with parchment paper. Unwrap caramels and place them on the baking sheet, 2-inches apart. Place in oven until the caramels soften and begin to melt, about 5 minutes. Remove from oven and press 4 pecan halves into each caramel while still soft, forming an 'x' shape. Set aside.

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Place pecans in clusters of four on top of the parchment paper. In a heavy bottomed saucepan add butter, brown sugar and corn syrup. Turn the heat to medium heat.

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Add the brown sugar, corn syrup, and sweetened condensed milk and stir continuously until it reaches 235F-240F on a candy thermometer. Stir in the vanilla. Top the pecans. Add 1/2 tablespoon of caramel over each pecan cluster. Melt the chocolate. Melt the chocolate in a bowl over a simmering pot of water.

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In a microwave-safe bowl, combine chocolate chips and coconut oil. Melt chocolate chips by microwaving the chocolate in 20 second intervals, stirring after each interval, for a total of 80 seconds. Stir chocolate chips until smooth. Spoon 1 heaping tablespoon of melted chocolate over each of the caramel pecan clusters.

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Preheat oven to 350° F and line a large baking sheet with parchment paper. Spray parchment paper with baking spray. Place one Tbsp. pecans in a circle on prepared pan. Bake for 8-10 minutes, until lightly toasted. Meanwhile, in a small saucepan over medium-low heat, add the caramels and milk.

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Place the pecans on a baking sheet lined with parchment paper and toast for about 10 minutes. Allow the pecans to cool. Once they are cool, place them in piles of six or seven pecans. Unwrap the caramels and add them to a microwave-safe bowl. Microwave for about one to one and a half minutes.

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The temperature should be 350 degrees F and let them toast for 5-6 minutes. Let them cool and your toasted pecans are ready. Chop the pecans as well. Save some of the pecans for garnishing as well. Place the pecans in a circle together on the parchment paper. Now take a bowl and add the caramel and heavy cream.

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4: Melting Wafers Waltz. Enter the chocolate wafers, ready to perform their role in this delectable ballet. Melted in the microwave for 30 seconds, stirred to silky perfection, and potentially indulged in 15-second intervals if more allure is desired. The chocolate, now a velvety cascade, awaits its turn.

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Remove the mixture from the heat and add in the vanilla. Step 5. Spoon some of the caramel mixtures over each group of pecans. Step 6. Melt the chocolate chips over a double boiler until smooth and creamy. Step 7. Spoon some of the chocolate over the caramel on the pecan clusters. Step 8.

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Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla.

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In large microwave safe bowl, melt caramels, butter, and heavy whipping cream in 30 second intervals, stirring after each interval until fully melted and smooth. Stir in chopped pecans. Drop nut mixture by spoonfuls onto two baking sheets lined with a silicone baking mat or parchment paper. Freeze for 20 minutes.

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Toasting/roasting nuts always makes them taste better. Coated the pecan halves with a little melted butter, and baked for 10 - 15 min @ 325 (watch to prevent burning). Let cool, then proceed w/recipe. Again - something so easy, and they're really popular! To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for.

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Place the chocolate chips and shortening in a microwave safe bowl or top of a simmering double boiler and heat until melted and smooth. If using a microwave, use 10 second intervals stirring between each interval. Remove the turtles from the freezer and drizzle chocolate over each caramel cluster.

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Slow Cooking Chocolate Turtles. Set your slow cooker to "low heat" or "warm". Cover with the lid. Set a timer for 20 minutes. Check the candy to see if the Almond bark edges are beginning to melt. If the almond bark is melting, using a wooden spoon, or stiff spatula, give the candy a good stir.

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Step 3: Next, melt the chocolate in a microwave safe bowl. Once completely melted, use a spoon to dip each cluster into the milk chocolate until completely drenched. Step 4: Place the turtle pecan cluster back on the parchment paper and sprinkle it with coarse salt. Repeat for each turtle pecan bite. Step 5: Finally, place the clusters in the.