Here is the first batch below. I basically did half one way and half another. The ones on the left are ones that are rolled into balls of just the filling. The right side are the filling balls rolled in the nuts. I wanted some with the nuts on the inside and some with the nuts on the outside.
8 oz Cream Cheese
1 sleeve of Graham Crackers (finely ground)
8 oz semi sweet Ghiradhelli Chocolate Chips
1 Teaspoon vegetable oil
6 oz chopped finely pecans
1/2 bag Kraft melting caramel squares
Combine your cream cheese (room temp) to the finely ground graham cracker crumbs in food processor. This will look almost like an almond paste consistency. Use a teaspoon and form the size balls you would like. Place on a parchment lined cookie sheet. Place all the turtle balls into the freezer.
While these are freezing melt your chocolate in a double boiler with the vegetable oil and stir until melted. Take the balls out of the freezer and rolls in the melted chocolate and put back onto your cookie sheet. If you want the nuts on the inside you will roll them in your finely chopped nuts now and put on the cookie sheet. Back to the freezer they go.
While they are freezing once again you will melt your caramels. Unless you plan to really douse them in caramel you only need half the bag of caramels. You will only add half the water it requires for half the bag as well. Drizzle caramel over the top of each ball using a fork, and freeze one last time.
These are great if left out about 20-30 min before eating so they are a little soft. They can keep in freezer for about a week or so, but honestly I doubt they will last that long before they are all gone. HA!! Enjoy!