Then, make the caramel: Melt the butter on medium heat, then add the cream, whisk in the Super Sweet, Vanilla, and slowly whisk in the Xanthan Gum, making sure it doesn't clump.
Bring the caramel sauce to a low boil, then cover and let it simmer for 8-9 minutes, stirring occasionally so it doesn't burn. You can boil it on the lowest heat possible to help prevent scorching, just make sure it's still gently boiling.
While the caramel sauce is simmering, spray bottom of each mini muffin hole with coconut oil cooking spray, put 2-3 pecan halves + a few Lily's chips in the bottom.
Once the caramel sauce has simmered for 8-9 minutes, take a large spoon (one size up from a regular dinner-sized eating spoon) and put approximately 1 spoonful over reach turtle.
Finally, put in the oven for 10 minutes at 400 to solidify the caramel and melt the chocolate chips.
After baking, cool in the refrigerator for an hour, then use a spoon the gently pop the turtles out of the muffin tin. They will come out fairly easy as long as you go around the whole edge.
Store in the fridge for up to 2 weeks, but trust me, you'll have them all eaten by then!
Recipe by Fit Mom Journey at https://fitmomjourney.com/trim-healthy-mama-caramel-turtle/