Directions

1. Heat the caramels and water in a medium saucepan on Medium-Low (275°F), stirring until the caramels are melted.
2. Arrange the pecans in 36 groups, 2in. apart, on a greased cookie sheet or parchment paper.

3. Drop 1t melted caramel onto each nut cluster and let it cool. Repeat until all of the caramel is used.

4. Place chocolate chips in a saucepan on Medium-Low (275F), stirring until melted and smooth. Drizzle enough over each nut and caramel cluster to coat the caramel.

5. Let the turtles cool for 30 min.
6. Transfer the turtles to an airtight container and store them in the refrigerator for up to 1 month.