1 bag (14 oz.) toffee caramels
3 tbsp. butter
1 1/2 c. pecans
1 c. semi-sweet chocolate morsels, melted

Combine caramels and butter in top of double boiler. Cook over medium high heat, stirring occasionally, until melted. Stir in pecans. Drop by tbsp. onto greased baking sheets, flatten slightly. Spoon about 1/2 tsp. melted chocolate over each nut cluster. Refrigerate 10-15 minutes or until chocolate is set. Make 36 turtles.