Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Arrange pecan halves in small clusters (3–4 per turtle) or in a tight circle for a classic look.
- Toast the pecan clusters for 5–7 minutes until fragrant and slightly darker. Watch closely to avoid burning.
- Unwrap caramels and place them in a microwave-safe bowl. Add a teaspoon of water or heavy cream if the caramels are very stiff.
- Microwave caramels in 20–30 second bursts, stirring between bursts, until smooth and pourable.
Assembly
- Spoon or drizzle a small puddle of caramel over each pecan cluster, working quickly as caramel firms as it cools.
- In a clean microwave-safe bowl, melt the semi-sweet chocolate chips in 20–30 second bursts, stirring until glossy and smooth.
- Spoon a dollop of melted chocolate over each caramel-topped cluster, tapping the tray gently to settle the chocolate.
- Sprinkle a few flakes of sea salt on top while the chocolate is still wet, if using.
- Let the turtles cool at room temperature until set, or place the tray in the refrigerator for 10–15 minutes to speed up setting.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 12g
Notes
These turtles can be served on a dessert board, as gifts, or alongside coffee. Store in an airtight container for best freshness.
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