Made with just 4 ingredients, these Chocolate Turtles are an irresistible combination of crunchy, soft, salty, and sweet. Top roasted pecans with caramel, chocolate, and a sprinkle of coarse salt for a perfectly balanced bite.
Chocolate Turtles are one of my favorite desserts to make for Christmas Eve dinner or holiday parties because they’re always a crowd favorite. They also make a great homemade gift, along with my Almond Butter Chocolate Truffles, Christmas Almond Chocolate Cups, and Snowman Chocolate Cups.
If you’ve never made chocolate turtles before, they’re actually quite easy! This recipe is a great place to start because the chewy caramel sauce is made in the microwave with just 2 ingredients. Plus, these chocolate turtles are ready in about 10 minutes, so you can easily whip them up for Christmas, special occasions, or any time you want a sweet treat!
Key Ingredients
- Pecans — I use roasted, lightly salted pecans.
- Soft caramel squares — You’ll use 25 caramel squares, unwrapped.
- Heavy cream — This makes the caramel so delicious and creamy.
- Chocolate chips — I use semi-sweet chocolate chips, which is dark chocolate.
Chocolate Turtles
Prepare the pecans and caramel:
- First, line a large baking sheet with parchment paper (or silicon baking mat) and lightly coat it with cooking spray.
- On the prepared baking sheet, make small piles of about 5-7 pecans. Arrange the pecans so that they slightly overlap to minimize gaps and keep the caramel from seeping through.
- Then, add the soft caramels and heavy cream to a medium microwave-safe bowl. Heat it in 20-second intervals, stirring well each time. Repeat this process until the caramel is completely melted and smooth. Allow it to cool slightly before use.
- Note: If the caramel seems like it’s not melting, just continue to stir and heat for 20 seconds at a time. After 2-3 minutes, the caramels will melt smoothly.
Drizzle caramel over the pecans:
- Once the caramel is slightly cooled, add 1 tablespoon on top of each pecan pile/cluster.
- If any of the pecans move during this process, you can use a clean spoon to help guide them back into place.
Melt and add the chocolate:
- Add the chocolate chips to another medium microwave-safe bowl. Heat the chocolate for 30 seconds and then remove it from the microwave and stir well. Repeat this process, stopping to stir every 15 seconds until the chocolate is completely melted.
- Then, add 2 tablespoons of melted milk chocolate to each caramel and pecan clusters.
- Before the chocolate sets, top each one with a sprinkle of coarse salt.
Chill and enjoy:
- Allow the chocolate turtles to rest until the chocolate sets entirely. Then, you can remove them from the parchment paper and transfer to a storage container or serving dish.
- Note: If the caramel is sticking to the parchment paper too much, let the turtles chill in the freezer for 10-15 minutes and they should come off much easier.
Expert Tips
- Feel free to substitute the pecans for other varieties of nuts, like cashews or almonds.
- If your pecans are not already roasted, I recommend lightly roasting them to enhance the flavor.
- When melting the chocolate chips, make sure there’s no liquid in the bowl, as it can cause the chocolate to seize.
- To get perfectly smooth chocolate, be careful not to overheat it. Work in 15-second increments and stir frequently to distribute the heat evenly.
How To Store Leftovers
- To Store: Keep the chocolate turtles in an airtight container in the fridge for up to 5 days. If you stack them, be sure to put a sheet of parchment paper in between each layer so they don’t stick together.
- To Freeze: Once cooled completely, place them in a durable container with parchment paper between layers. Freeze for up to 3 months. Thaw overnight on the counter. These can be prepared swiftly in a batch.
Recipe Variations
- Toppings: The options for topping these chocolate turtles are endless! Chopped nuts, crushed candy cane, or toffee bits would all taste great.
- Chocolate: Feel free to use dark, milk, or white chocolate. You could even make these with my easy homemade sugar-free Nutella spread.
- Sprinkles: Instead of coarse salt, use festive colorful sprinkles to make these chocolate turtles a year-round treat for any holiday or special occasion.
Chocolate Turtles
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Ingredients
- 2 cups pecan I used roasted, lightly salted
- 25 soft caramels squares unwrapped
- 1/4 cup heavy creamy
- 1 cup semi-sweet chocolate chips
- coarse salt for topping
Instructions
- Cover one large baking sheet with parchment paper and lightly coat it with cooking spray. Then, make small piles of about 5-7 pecans on the prepared baking sheet. Spread the pecans in a way that they slightly overlap to minimize gaps, preventing the caramel from seeping through.
- In a medium microwave-safe bowl, add the caramel and heavy cream. Use the microwave in 20-second intervals, stirring after each burst, until completely melted and smooth. Initially, it might not seem like it's melting, but after 2-3 minutes, the caramels will melt smoothly. Allow it to cool slightly before use.
- Add 1 tablespoon melted caramel to the top of each pecan pile.
- In another medium microwave-safe bowl, add the chocolate chips and heat for 30 secs. Remove from the microwave and stir well. Repeat the process, stopping to stir every 15-seconds until the mixture is totally melted.
- Then add 2 tablespoons chocolate to the top of each caramel and pecan pile.
- Finally sprinkle some coarse salt on each pile.
- Allow the turtles to sit until the chocolate sets entirely before taking the turtles off the parchment paper. If the caramel is sticking to the parchment paper too much, pop it in the freezer for 10-15 minutes. After that, it should come off way easier.
Tips
- Feel free to exchange pecans for other types of nuts like cashews or almonds.
- If your pecans are not already roasted, I recommend lightly roasting them to enhance the flavor.
- When melting the chocolate, make sure there’s no liquid in the bowl as it’ll cause the chocolate to seize.
- For perfectly smooth chocolate, work in 15-second increments and stir frequently to distribute the heat evenly.
- To store: Keep the chocolate turtles in an airtight container in the fridge for up to 5 days.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Sues says
I’ve never made my own turtles before, but I always say I’m going to since they’re my mom’s favorite candy. I saw a truffle version earlier today and between those and these, I’m feeling very inspired!
Olivia Ribas says
I think your mom are going to love this turtle recipe 😉
Bethany @ athletic avocado says
Ahhhh yum! These cashew turtle look so decadent! Love cashews!
Olivia Ribas says
Happy you liked them 😉
Olivia Ribas says
Cashews make this recipe taste even better, right?
Karly says
Gosh, I love stopping by here! Even if it does mean I leave drooling every gosh darn time. These look SO good- totally adding them to the cookie spread!
Olivia Ribas says
Karly you’re so sweet! Thank you so much for stopping by! I hope you enjoy these treats 😉
Ashley@CookNourishBliss says
Oh gosh I feel like these would be totally addicting! They sound SO good!
Olivia Ribas says
They are very deliciou, friend! And ultra-easy to make 😉
Lisa says
How’d you make the dulce de leche?
Olivia Ribas says
No I bought the Dulce de Leche in Argentina on my last trip to Sauth America.