1 (20 oz.) Pillsbury's BEST refrigerated chocolate chips cookies
9 caramels
2 c. split pecan halves

FROSTING:

1/3 c. semi-sweet chocolate chips
3 tbsp. milk
1 tbsp. butter
1 c. powdered sugar

Heat oven to 350 degrees. Arrange pecan pieces in groups of 5 on ungreased cookie sheets to resemble head and legs of turtle. Cut each caramel into 4 equal pieces.

Wrap teaspoons dough around each piece of caramel. Press dough lightly onto pecan halves. Tips of nuts should show after baking. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool completely.

In small saucepan melt chocolate chips, milk and 1 tablespoon butter over low heat; stir until smooth. Remove from heat; stir in powdered sugar. If too thin, add powdered sugar until smooth and of desired consistency. Frost cooled cookies. About 36 cookies.