Start by unwrapping your Rolos and set them aside. Preheat your oven to 350°F (175°C) and spread the pecans on a baking sheet. Toast them for 6–8 minutes until they're fragrant and slightly golden.

In a 4-quart slow cooker, combine the baking chocolate, chocolate almond bark, and semi-sweet chocolate chips. Stir gently to mix them well. Next, layer the toasted pecans over the chocolate mixture, and evenly distribute the unwrapped Rolos on top.

Cover the Crockpot with the lid and set it to LOW, cooking for 2–3 hours. Resist the urge to peek too often.

After the cooking time is up, gently stir the mixture until all ingredients are thoroughly combined.

Spoon dollops of the mixture onto parchment paper, forming clusters that resemble turtle shapes. Allow them to cool at room temperature for about 30 minutes.

Once cooled, store your Crockpot Turtles in an airtight container, layered with parchment paper to prevent sticking, for up to two weeks.