I loveeeeee chocolate. If you know me you know how seriously obsessed I am with sugar. It's sickening how much I love it. My grandpa was the only other person I knew that loved sugar as much as me. If I walked in with cake, cookies, or a pie, he would always say he had to try it to make sure it was good enough to serve : )  
Yesterday my Papa passed away and if you have watched any of my YouTube videos with him you know how truly amazing he was. He was witty and funny and way more sarcastic than me ... if you can believe that! He was there when my Dad passed away and he got to see baby Olive when she was first born with her bright red hair .... He got to see Lily and Olive this past Halloween in their costumes dancing around the couch and he has been here to watch Lilyshop grow and even watch me on television. I can't tell you how many newspaper clippings I have with random recipes and crafts that he would bring to the house for me to post on the website. I am going to miss him so so so so so much. I know he's watching us all with my Dad now, but I still miss him down here so today I'm posting a recipe that's all sugarrrrrr. Chocolate, caramel and pecans .... something he would have for sure tried : ) 

I love you Papa.

Chocolate Strawberries with Papa

Halloween Pumpkins with Papa

Halloween Cookies with Papa

Granola Bars with Papa

Chocolate Pecan Turtles
 

Ingredients
4oz pecan halves
24 Kraft caramels
1 tsp Crisco (shortening) *optional
11.5 oz Guittard milk chocolate (or other premium chocolate)

Directions
1. Place your pecan halves in a Y shape on a baking sheet lined with parchment paper. 3 Pecans to each grouping. Space them about 2" apart on the sheet.

2. Unwrap the caramels and place them in a microwave-safe bowl. Microwave them at 30 second intervals, stirring in between until melted. If your caramel is too stiff you can add a teaspoon of cream or the crisco to make it softer.

3. Allow the caramel to cool slightly, then use a spoon to drop caramel over the pecan clusters. 

4. In a separate bowl microwave 3/4 of your bag of chocolate chips at 30 second intervals, stirring in between until everything is melted. Once the chocolate is meted, pour in your remaining chips and stir until those melt (now your chocolate is tempered). Spoon your chocolate over the melted caramel and pecans. It's OK if it doesn't look perfect. They are supposed to be uneven. Cool in fridge on your baking sheet for 5-10 minutes. Store in an airtight container.