Chocolate Covered Roasted Pumpkin Seed Turtle Clusters.

Preheat the oven to 325 degrees F.

Spread the raw pumpkin seeds on a greased baking sheet. Roast the pumpkin seeds for 10 minutes to dry them out. Remove from the oven.

Toss the pumpkin seeds with olive oil and a generous pinch of salt. Return the pumpkin seeds to the oven and continue baking for another 15-20 minutes or until the pumpkins seeds are golden and toasted. Remove and allow to cool.

Meanwhile, line 2 baking sheets with wax paper.

In a microwave safe bowl add 12 ounces of the chopped chocolate. Melt the chocolate on 30 second intervals, stirring after each interval until melted and smooth. It took me about one minute and 30 seconds. Dollop about 1 tablespoon of melted chocolate in a small circle (about the size of an Oreo) onto the prepared wax paper lined baking sheet. Repeat until you have made 20-30 dollops of chocolate.

Next, take the roasted pumpkin seeds and sprinkle on top of the chocolate, covering almost all of the the chocolate. Place the baking sheet in the freezer for 10-15 minutes.

While the chocolate hardens add the unwrapped caramels and the heavy cream or coconut milk to a microwave safe bowl. Melt the caramels the same way you melted the chocolate, on 30 seconds intervals, stirring after each interval until melted and smooth. It took me about one minute and 30 seconds. Remove the chocolate covered pumpkin seeds from the freezer and spoon a little of the caramel over top of each cluster, be careful not to add too much caramel, you are aiming for 1-2 teaspoons per cluster. Now press two toasted pecans into the caramel.

Melt the remaining 8 ounces of chocolate in the microwave and drizzle over each cluster. Sprinkle each cluster with the flaked sea salt and place the pan back in the freezer for 10 minutes (or in the fridge for 20 minutes). Serve cold or at room temperature. If your house is warm I recommend storing these in the fridge so the chocolate does not melt.