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
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