SUPPLIES NEEDED
Milk or Dark Chocolate Candy Coating
Caramel Block
Pecan Pieces
Parchment Paper
Squeeze Bottle

Butter any size pan.  Thickly cover the bottom of the pan
with pecan pieces.  Cut pieces of prepared Nestle caramel
and place on the pecans about 1/2" apart from each other.
Put in a 300° oven for about 4 minutes or just until the caramel
starts to "relax".  Remove from the oven.  Melt candy coating.
Pour into squeeze bottle.  When the caramel cools, place the
caramel with pecans sticking to it onto parchment paper. 
Cover the caramel with chocolate flavored candy coating from
squeeze bottle

SUPPLIES NEEDED
Milk or Dark Chocolate Candy Coating- 2 pounds
Caramel Bits- 1 bag
Pecan Pieces- 12 ounces
Parchment Paper

Melt candy coating.   Stir in pecan pieces and one bag of
caramel bits.  (Do not  melt the caramel bits.)  Spoon
desired size of mounds onto parchment or waxed paper.
*Note- this mixture may set up before you have finished
making the mounds. If it does, simply zap in the microwave
a few seconds.  Let mounds set up room temperature,
unless the room is too  warm.  Then put in freezer for a few
minutes.

SUPPLIES NEEDED
Milk or Dark Chocolate Candy Coating
Caramel Block
Pecan Pieces
Turtle Mold
Squeeze Bottle

Melt candy coating.   Line your turtle mold:  Fill squeeze
bottle with the melted candy coating.  Squeeze the candy
into a clean dry mold cavity starting at the top rim, making
sure the entire cavity (especially the sides) is covered with
the coating.  Continue filling all the molds this way.  Turn
the mold over and dump the excess candy onto parchment
paper.  Dumped  candy may be remelted.  Invert the mold
and use a spatula to scrape all excess candy off the surface
of the mold until the top rim of the cavities appears neat.
Let candy set up at room temperature.  Cut a small piece of
caramel to fill 1/2 of the lined mold.  Shape and press into
lined mold.  Press pecans on top of the caramel, enough to
nearly reach the brim.  With melted coating in squeeze
bottle squeeze candy over  the caramel and nuts, starting
at the outer edge of cavity to insure proper sealing.  Place
in freezer.  When the mold is cloudy and the candy feels
cold, invert the mold and the candy will drop from the
mold.

SUPPLIES NEEDED
Milk or Dark Chocolate Candy Coating
Caramel Block
Pecan Pieces
Turtle Mold

Melt candy coating.   Line your turtle mold:  Fill squeeze
bottle with the melted candy coating.  Squeeze the candy
into a clean dry mold cavity starting at the top rim, making
sure the entire cavity (especially the sides) is covered with
the coating. Do not use a sucker stick.  
Continue filling all the molds this way.  Turn
the mold over and dump the excess candy onto parchment
paper.  Dumped  candy may be remelted.  Invert the mold
and use a spatula to scrape all excess candy off the surface
of the mold until the top rim of the cavities appears neat.
Let candy set up at room temperature.  Cut a small piece of
caramel to fill 1/2 of the lined mold.  Shape and press into
lined mold.  Chop some of the pecans and press chopped 
pecans on top of the caramel, enough to
nearly reach the brim.  Push 4 large pecans into the caramel
to look like legs.     With melted coating in squeeze
bottle squeeze candy over  the caramel and nuts, starting
at the outer edge of cavity to insure proper sealing.  Place
in freezer.  When the mold is cloudy and the candy feels
cold, invert the mold and the candy will drop from the
mold.  With a sharp knife, cut off any stray candy coating 
which may have gone into the sucker stick cavity.