1 pkg. (14 oz.) caramels
2 tbsp. half & half
5 oz. pecan halves
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 piece (1 inch sq.) paraffin

1. Place caramels and half and half in top half of double boiler. Heat over simmering water, stirring occasionally until caramels melt and mixture is smooth.

2. Place pecan halves in groups of 3 on buttered baking sheets, arrange in turtle pattern of head and 2 legs.

3. Spoon warm caramel mixture over pecans to form turtle's back, using about 1 tablespoon caramel on each group of pecans. Refrigerate uncovered 30 minutes.

4. Melt chocolate and paraffin in small bowl in pan of simmering water, stirring occasionally, until smooth. Spoon chocolate over caramel, spreading to cover completely; cool. Remove from baking sheets. Store in single layer in tightly covered container in refrigerator up to 3 weeks.