Ingredients:

2 cups pecan halves
1 bag (12 oz) semi-sweet chocolate chips
1 bag (12 oz) milk chocolate chips
1 bag (12 oz) caramel bits
1 tablespoon vegetable oil
Sea salt (optional, for garnish)

Instructions:

Prepare the Pecans:

Arrange the pecan halves in a single layer on a baking sheet. Toast in the oven at 350°F (175°C) for 8-10 minutes, or until fragrant. Allow to cool.
Layer the Ingredients:

In a slow cooker, layer the toasted pecans, semi-sweet chocolate chips, milk chocolate chips, and caramel bits. Drizzle the vegetable oil over the top.
Cook the Turtles:

Cover and cook on low for 1 1/2 to 2 hours, stirring every 30 minutes until the chocolate and caramel are melted and smooth.
Form the Turtles:

Line a baking sheet with parchment paper. Drop spoonfuls of the chocolate-pecan mixture onto the parchment paper to form small clusters. If desired, sprinkle a pinch of sea salt on top of each cluster.
Cool and Serve:

Allow the chocolate turtles to cool and set completely at room temperature or in the refrigerator before serving.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 150 kcal | Servings: 24 turtles