1 (14 oz) bag Stauffer’s® Ginger Snaps

1 (11.5 oz) salted caramel topping, chilled

2 ½ cups (135 pecan halves), toasted

1 (24 oz) bottle chocolate syrup



Spread the flat side of half the ginger snaps with ½ tablespoon of caramel topping.

Arrange 5 pecan halves around the cookie in a turtle pattern forming a head and four legs.

Gently press the pecans into the caramel letting them extend beyond the cookie.

Spoon about 1 teaspoon of caramel over the flat side of remaining cookies and place caramel side down on top of pecans, gently pressing, forming a sandwich.

Drizzle each cookie, in a criss-cross pattern, with chocolate syrup.

 Makes 27 tarts.

October 18, 2022