Preheat your oven to 400 degrees F (204 degrees C)

Line two cookie sheets with parchment paper.

Roll out your dough onto parchment paper. Use cookie cutters, or biscuit cutters to cut small shapes. I did half with hearts and half with rounds.

For me this made 10 hand pies. So you will need double that amount of shapes since you have a top and a bottom.

Once you cut them out you can roll out leftover dough to cut more shapes.

Lay half of your shapes on top of the parchment lined cookie sheets.

Fill each pie dough with a small amount of chocolate, I used two wafers per pie. Don’t over-stuff or they’ll leak. If using chips I’d say use about 1 tablespoon per pie dough.

Add one to two pieces of caramel to each mini pie shape. I found cutting the caramels into smallish pieces really helps to keep them from getting too much height that it would be hard to get the top pie piece on later.

Now add about one to two pecan halves, crushed or broken into each pie dough.

Place your top piece of pie dough over top and smooth out.

Press down gently and then go around the edges with your fingers to press them tight so nothing leaks out.

Take a fork and press the edges again so they are tight. Go around the entire edge with the fork. Then poke little holes in the top of the pie dough so steam can release out the top as the cook.

You can brush them with egg wash if you like, I oddly was out of eggs so I didn’t worry about that.

You can also sprinkle them with sugar at this point if you like. I tossed some Demerara sugar on half of mine.

Place them in a preheated 400 degree F (204 degrees C) oven for 8 to 10 minutes.

While they cook you can prep some drizzle for the top.

Take about ½ cup of chocolate and melt it in the microwave (or use a double boiler if you prefer that method) for about 1 to 1 ½ minutes. Check and stir every 15 to 30 seconds since every microwave cooks differently. You wanted it melted and smooth for drizzling.

Take about ½ cup of caramels and melt them the same way. (If you over cook it try adding a touch of cream to loosen it up a bit.)

Crush some extra pecans, about ¼ cup, for tossing over top of the hand pies.

Once the hand pies are out of the oven drizzle them first with chocolate, then caramel. Now you can toss pecans over top.

Serve with big old Turtles smile!