Turtle Ravioli Caramel Chocolate

• 12 cup pecans, coarsly chopped-approx
• 24 milk chocolate covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
• 2 (8 ounce) packagesrefrigerated crescent rolls, with no seams
• 1 tablespoon powdered sugar
• 13 cup caramel sauce

1. Preheat oven to 400F (200C).
2. Lightly brush Large Bar Pan with vegetable oil.
3. Cut caramels in half.
4. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle.
5. (Do not stretch.
6. Dough will not cover entire bottom of pan.
7. ).
8. Arrange small piles of pecans (approx 1/2-1 tsp each 'pile') over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
9. Top pecan piles slice with two caramel halves.
10. Unroll remaining dough directly over filling, matching edges and shaping to fit.
11. Press firmly around filling to seal; pinch together any tears.
12. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli.
13. Using Mini-Serving Spatula, separate ravioli over pan.
14. Bake 1012 minutes or until golden brown.
15. Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
16. Place on serving plates; Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
17. drizzle with sauce.

pecans, milk, crescent rolls, powdered sugar, caramel sauce

Taken from www.food.com/recipe/turtle-ravioli-caramel-chocolate-441567 (may not work)