Instructions

• Unwrap all 24 Kraft caramel squares and place them in a microwave‑safe bowl with 2 tablespoons heavy whipping cream.
• Microwave the caramels and cream for 30 seconds, then stir vigorously. Continue microwaving in 15‑second intervals, stirring vigorously after each interval, until the caramel is completely smooth. Take care not to scorch the caramel.
• Let the caramel cool 5–10 minutes, stirring every few minutes, until it has thickened enough to hold a small mound on a spoon (thick but still spreadable).
• Line a large rimmed baking sheet with parchment or wax paper. Place all 36 Ritz crackers on the sheet in a single layer. You will top 24 crackers with caramel; set the remaining 12 crackers aside for snacking or for backups.
• Divide the 1/4 cup finely chopped roasted salted pecans into two roughly equal portions; set one portion aside for after dipping.
• Using a small spoon (about 1 teaspoon), place a mound of the cooled caramel in the center of 24 crackers, spreading just enough to leave a slight mound. Immediately sprinkle each caramel mound with a little of the reserved half of the chopped pecans.
• Refrigerate the baking sheet with the caramel‑topped crackers for 45 minutes, until the caramel is fully set.
• While the caramels chill, put the roughly chopped 8 ounces chocolate almond bark and 8 ounces semi‑sweet chocolate chips in a microwave‑safe bowl. Microwave 30 seconds, stir, then continue in 15‑second intervals, stirring after each, until the chocolate mixture is completely smooth and combined. Do not overheat.
• Remove the chilled caramel crackers from the refrigerator. Using a fork (or a dipping tool), place one caramel cracker on the tines and dip it into the melted chocolate to fully coat the top and sides. Lift the cracker, tap the fork on the side of the bowl to let excess chocolate drip back, and scrape the bottom of the tines along the bowl edge to remove excess chocolate.
• Return the chocolate‑covered cracker to the parchment. Immediately sprinkle with some of the remaining chopped pecans and finish with a few Maldon sea salt flakes. Repeat the dipping and topping process until all 24 caramel‑topped crackers are coated.
• Let the chocolate set at room temperature, or place the baking sheet in the refrigerator to speed setting. Once set, store the finished Ritz turtles at room temperature in a single layer or refrigerated if you prefer a firmer chocolate.