Just make sure that the caramel is made perfectly. It is the hardest part of this recipe to make the smooth caramel consistency.

Make the toasted pecans. Take as much as you want just put them in a baking oven over parchment paper in a try. The temperature should be 350 degrees F and let them toast for 5-6 minutes. Let them cool and your toasted pecans are ready. Chop the pecans as well. Save some of the pecans for garnishing as well.

Place the pecans in a circle together on the parchment paper.

Now take a bowl and add the caramel and heavy cream. You can heat it in the oven or over hot water on the stove. Stir in between the caramels and you will see the cream will change the color. Just keep stirring after a while, the whole mixture will become sticky. You will see that the caramel is melting now and keep on stirring till it's completely done.

Pour the warm caramel on the top of the pecans. Make sure to add in the middle so it stays inside the edges.

Put the tray in the freezer for 5 minutes for the caramel to set.

Now take the chocolate chips and melt them with shortening. Stir it either you are heating in the microwave or the stove over hot water.

Take the tray out of the freezer and add the chocolate over the caramels. You can also sprinkle some sea salt as well.

Your chocolate pecan turtle clusters are ready.