Crunchy Turtles

In a medium saucepan, combine caramel topping and pecans over medium heat. Stirring constantly, bring to a boil and cook 3 to 5 minutes longer or until mixture thickens. Remove from heat and allow to cool, about 10 minutes.

Spoon about 1 1/2 teaspoons of the caramel mixture on top of each cracker (I laid out the crackers on a foil or wax paper lined baking sheet for ease). Refrigerate the crackers (while you are melting the chocolate) to firm the caramel.

In a small saucepan, melt chocolate chips over low heat, stirring constantly. Remove from heat once melted.

Now, there are two ways you can apply the chocolate. One method is, using tongs, dip the bottom of each cracker in the chocolate, leaving the caramel and pecans peek out. The way I did it was to let the chocolate cool a bit until just warm, and fill a Ziploc bag with it. Then I cut a very small corner off the bag and piped the chocolate onto the tops of the crackers, leaving the bottoms bare (I personally like bare bottoms – haha). Make additional crackers if you have extra chocolate and filling.

Refrigerate the crackers for about an hour or until the chocolate is firm. Store in an airtight container in the refrigerator. Makes about 3 dozen crackers.