BRAD'S FAMOUS CAJON TURTLES
1 c. sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. heavy cream
1 c. milk
1/4 c. margarine
1 tsp. vanilla
6 oz. pecans, halved
2 (4 oz.) bars German sweet chocolate
Line 8 x 8 x 2 inch baking pan with foil. Lightly butter the foil. In a heavy 2 1/2 quart saucepan, combine all ingredients except vanilla, nuts and chocolate. Cook stirring with wooden spoon over low heat until sugar is dissolved. Then over medium heat cook stirring occasionally to 244 degrees on candy thermometer or until firm ball is formed in cold water. Remove from heat; stir in vanilla. Turn into prepared pan. Let cool 30 minutes. With sharp knife, cut into 26 pieces. Roll each piece into a ball; place on buttered cookie sheet about 1/2 inches apart. To make feet and head; press 5 pecans into each equal distance around edge lengthwise. Melt chocolate in double boiler top over hot (not boiling) water. Spoon 1 teaspoon chocolate over each caramel covering surface but leaving part of the pecans showing. Refrigerate to allow the chocolate to harden slightly.

CHOCOLATE TURTLES
2 c. granulated sugar
(can substitute 4 c. confectioners' sugar for smoother frosting)
1/2 c. butter
1/2 c. milk
1 bar German Sweet Chocolate
COOKIES:
4 sq. chocolate
1 c. butter or margarine
4 eggs
1 1/2 c. sugar
1 tsp. vanilla
Mix together in small saucepan. Boil one minute. Cool and frost turtles. (The frosting takes a while to cool to the proper consistency - you may want to put it in the refrigerator for a while.) Melt the chocolate and butter in a double boiler (or microwave). Remove from heat and add the eggs, slightly beaten. Stir in sugar, flour and vanilla. Drop from teaspoon onto hot waffle iron. Cover and bake for about one minute. Remove with a fork.