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.