If your pecans aren’t toasted, spread them on a baking sheet and bake in a preheated 350°F oven for 7-10 minutes, stirring halfway through. This enhances their flavor. Let them cool completely before using.

Optional: Roughly chop the toasted pecans into smaller pieces for more manageable clusters.

In a mixing bowl, stir the toasted, cooled pecans with the caramel topping until the nuts are evenly coated.

Drop heaping tablespoons of the caramel-coated pecans onto a parchment-lined baking sheet, spacing them out to avoid sticking. Place in the refrigerator to chill for 1-2 hours, or until solid.

In a heatproof or glass bowl, combine the chocolate chips and optional shortening. Microwave in 15-20 second intervals, stirring between each, until the chocolate is fully melted and smooth. Be careful not to overheat.

Using a spoon, drizzle or pour the melted chocolate over each pecan cluster, ensuring they are well-covered. Allow the chocolate to set at room temperature or refrigerate for quicker results.

Once the chocolate is set, your Turtle Candies are ready to serve. Store any leftovers in an airtight container in the refrigerator for up to a week.