1 (14-ounce) package caramels (we tested with Farley's)
1 (9-ounce) package chocolate wafer cookies (42 wafers)
3 1/2 cups pecan halves
1 cup ready-to-spread milk chocolate frosting (we tested
with Duncan Hines)
How to Make It
Unwrap caramels; set aside.
Place half of chocolate wafers, flat side up, on an ungreased cookie sheet. Top each wafer with a caramel. Bake at 350° for 5 minutes or just until caramels are soft. Immediately press 5 pecan halves, flat side up, into each caramel, resembling 4 turtle feet and a head. (Allow pecans to stick out beyond edges of each cookie.) Let cookies cool slightly; remove to wire racks, and cool completely. Repeat procedure with remaining chocolate wafers, caramels, and pecans.
Turn cookies over and spread tops with chocolate frosting; sprinkle with chocolate sprinkles.