Chocolate Caramel and Pecan Turtle Clusters

• Gluten free

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar
  • 1 (12 ounce package Milk chocolate chips
  • 1/2 tsp Shortening
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 2 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 7 oz Condensed milk, sweetened

Found on inspiredreamer.com

Ingredients

• 2 1/2 C pecans
• 1/2 C butter (I use salted)
• 1 C brown sugar
• 1/2 C light corn syrup
• 7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
• 1/2 t vanilla
• 1 (12 ounce) package milk chocolate chips
• 1/2 t shortening (I use butter flavored Crisco)

Directions

• Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
• When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
• Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven.With the back of a spoon, gently spread chocolate over caramel without completely covering it.
• Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.