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This homemade Chocolate Turtles recipe has clusters of homemade microwave caramel and toasted pecans dipped in chocolate. They are soft, chewy, and so EASY to make.
Why I LOVE this treat:
- Quick homemade caramel: Most recipes for chocolate turtles use melted store-bought caramels, but this recipe is a winner with a homemade microwave caramel recipe that is just as easy and tastes amazing!
- Great for gifting: You can double or even triple this recipe to make homemade candy for friends and neighbors during the holidays!
- Chewy: These have the perfect soft, chewy texture you want and the right ratio of caramel to pecan and chocolate. They will WOW any friends and family!
How to make Homemade Chocolate Turtles:
Toast Pecans: Use the oven or a skillet to toast the pecans. Chop them and set aside.
Make Microwave Caramel: Melt butter in microwave then stir in brown sugar, granulated sugar, sweetened condensed milk, corn syrup, and butter. Return bowl to microwave and cook for 6-8 minutes, or until about 235 degrees F. Test caramel to see if it’s done (see instructions in recipe card). Stir in vanilla and chopped pecans.
Drop caramel pecan clusters onto parchment paper. Drop spoonfuls of the pecan clusters onto a parchment lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make them as small or large as you like). Refrigerate. Cool until set, about 20 minutes.
Dip in Chocolate: Melt almond bark or chocolate in a double boiler or in the microwave in a heat proof bowl, stirring every 20 seconds until melted and smooth. Drop a cluster into the melted chocolate then use a fork to coat it all over. Lift cluster up with a fork and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped pecan clusters on the parchment paper to set up.
Storing and Freezing Instructions:
To Store: Keep the best chocolate turtles in an airtight container at room temperature or in the refrigerator for up to 3 weeks.
To Freeze: Place on a cookie sheet with parchment paper and place in the freezer for one hour. After this point, you can store them in a freezer Ziploc bag for 2-3 months.
Ingredients
- 2 cups pecan halves
- 1 cup caramel bits or soft caramel candies
- 2 tablespoons heavy cream
- 12 oz semisweet or milk chocolate (chopped or chips)
- Sea salt (optional, for sprinkling)
Instructions
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