Turtle cookies made from wholemeal flour

Ingredients:

• About 14 wholemeal crackers (size 13x6 cm)
• 230 g unsalted butter
• 1 cup dark brown sugar
• 1 cup coarsely chopped pecans
• Coarse salt
• 340 g finely chopped dark chocolate

Preparation:

1. Preheat oven to 180 degrees Celsius. Line a rimmed baking sheet with a silicone baking mat. Place the crackers in a single layer on the lined baking sheet.
2. Place the butter, brown sugar, 3/4 cup chopped pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2-3 minutes, stirring constantly. Pour the butter mixture evenly over the crackers and bake in the oven for 15 minutes. Meanwhile, place 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove from the oven and set aside.
3. While the graham cracker and caramel layers are baking, melt the chocolate in a glass bowl over a double boiler. Drizzle the chocolate over the base, leaving some of the caramel exposed, and sprinkle with toasted nuts. Cool completely in the refrigerator, about 45 minutes. Cut or break into pieces before serving.