• Pre-heat the oven to 350 degrees F. In a mixing bowl, combine brown sugar and 1/2 cup butter. Beat until combined, then add vanilla, 1 egg and 1 egg yolk. Mix in stand mixer until well combined.
• Add the flour, baking soda and salt, and mix again until fully combined. Form dough into a ball, cover with plastic wrap and refrigerate for 1 hour to firm.
• While firming up, cut the caramel squares and shelled pecans in half. Grease a cookie sheet. In a small bowl, whisk the left over egg white.
• Once cookies are done chilling, grab a small hand full of dough and form a 1 inch ball. Flatten the ball, and place 1/2 of a caramel in the center. Work the dough back over the caramel so it is hidden in the cookie.
• Dip the bottom of the cookie in the egg white, and place 5 halved pecans around it to make the turtle legs and head (see photos).
• Bake for 12 minutes, until the edges brown.

Chocolate Swirl:

• To make the chocolate swirl on top of the turtles, form a double boiler by filling a large sauce pan with about 2 inches of water, and placing a smaller sauce pan inside of the larger one so the bottom is touching the water. (this helps to prevent burning of the chocolate).
• With the heat on medium-high, add the chocolate chips, milk or cream and 1 tbsp of butter to the pot inside of the pot. Stir frequently until fully melted, remove from the heat and add the powdered sugar.
• Once the turtle cookies have cooled, top with the chocolate swirl and enjoy!