Prep the glasses first by dipping or frosting the top inch of the rim. Dip frosted rim into the chopped pecans. Add drizzles of caramel sauce along the interior of the jar, then place into the freezer while you make the frozen hot chocolate. Repeat with the rest of the glasses.

Blend the milk, Swiss Miss® Milk Chocolate Hot Cocoa Mix, and caramel sauce together in the blender until combined. Add the ice, and continue blending until smooth.

Pour frozen hot chocolate into the prepared glasses. Add extra caramel sauce and chocolate syrup along the rim. Top with a swirl of Reddi-wip®, insert a skewer of chocolate turtles and a straw. Slurp up!