Caramel Pecan Turtles

(Demo by Julie Africa)

1 Cup Crisco or 1 Crisco stick (Butter or regular flavor)
1 ½ cups sugar
½ cup brown sugar
2 tbsp milk
3 eggs
1 tsp vanilla
4-5 cups flour
1 ½ tsp baking soda
1 ½ tsp cream of tartar
1 tsp salt

Caramel and Chocolate Topping

28 caramels
2 tbsp milk
3 cups pecan halves
1 6 oz bag semi-sweet chocolate chips

Cream Crisco shortening and sugars together. Add milk, beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture, chill one hour. Heat oven to 350 degrees. Roll out 1/3 of dough at a time, to ¼ inches thickness on a floured surface. Cut out with 2 ¼ cookie cutters. Place 2 inches apart on un-greased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooking rack.

For topping, combine caramels and milk in microwave safe bowl. Cover with waxed paper. Microwave at 50% for 1 minute, stir, repeat until smooth (or melt on range top in small saucepan on very low heat. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Place Chocolate chips in microwave. Microwave at 50% for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Don’t cover pecans. Cool completely.