| 1 1/2 Pounds of Caramels (70) |
| 5 Tbsp. Cream |
| 3 3/4 Cups Whole Pecans |
| 1 1/2 Hershey Chocolate Bar (Large) |
| 1/2 Bar Paraffin |
| From the kitchen of Sandi Smith |
Melt caramels and cream in microwave. Add pecans and stir. Drop by teaspoon onto parchment paper covered cookie sheet. Put in freezer. Melt Hershey and paraffin in microwave. Drop caramel turtles in chocolate mixture. Place on parchment paper on cookie sheet and set in freezer.