Easy Crockpot Chocolate Pecan Turtles

Coarsely chop 5 cups of pecan halves. Place on the bottom of a slow cooker.

Layer 4 oz. of broken German Chocolate Baking Bar and 1¾ cup of semi-sweet chocolate chips.

Divide the almond bark and white almond bark in half. Cut each half into individual squares. Store the remaining bark in zip lock bags in a dry space.

Place both the white and milk chocolate almond bark on top of the semi-sweet chocolate chips.

Set the slow cooker to "low" or "warm". Cover with lid. Set a timer for 20 minutes.

Check the candy after 20 minutes to see if the almond bark edges are beginning to melt. If so, give the candy a good stir. If not replace the lid, and check again in 10 minutes.

Cover with lid and check again in another 10 minutes. Stir again. Continue to check and stir until the chocolate is completely melted, about every 15 minutes, and the pecans are covered. This should take 40–50 minutes.

Stir in the caramel bits. Line the table with parchment paper. Using a small cookie scoop, or two teaspoons, place a heaping scoop on the parchment paper.

Continue until all the clusters have been made. Sprinkle the top of each cluster with sea salt, if desired. This is optional.

Allow to cool until set. Place the candy in an airtight container until ready to serve, or give it as gifts packaged in cellophane bags.