1/2 lb. soft caramels (25)
2 tbsp. heavy cream
1 1/4 c. pecan halves
4 squares semi-sweet chocolate

Melt caramels with heavy cream over hot water. Let cool about 10 minutes. Arrange pecan halves in groups of three on lightly greased baking sheet (one for head of turtle and two for legs). Spoon melted caramel over nuts, leaving tips showing. Let stand at least 30 minutes. Melt chocolate over hot water. Remove from water and stir until smooth. Cool; spread over caramel of turtle (do not cover nut tips). Makes 24 turtles.