Homemade Turtles
Chocolate-covered pecan clusters topped with caramel — classic homemade turtles made with pecan halves, caramel squares, cream, and melted chocolate.
Servings: 30 pieces
Ingredients
Ingredients
- 8 ouncespecan halves I used roasted, lightly salted
- 25 caramel squares unwrapped (about 1 heaping cup)
- 1/4 cupcream or half-and-half divided
- about 16 ounces roughly chopped chocolate melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe’s Pound Plus bars)
- sea salt optional for sprinkling
Instructions
Instructions
- Line two baking sheets or large platters with parchment paper; make sure they will fit in your fridge or freezer.
- Make 25 small pecan piles on the parchment, using 5 to 6 pecan halves per pile and overlapping the halves so there are minimal gaps.
- Divide the 1/4 cup cream into two equal portions (2 tablespoons + 2 tablespoons). In a microwave-safe bowl combine all 25 caramel squares and one 2-tablespoon portion of the cream. Microwave on high, stopping to stir every 30 seconds, until the caramels are melted and smooth (about 3–4 minutes total). Alternatively, melt the caramels and cream in a small saucepan over low heat, stirring frequently. Reserve the remaining 2 tablespoons cream.
- Using a spoon, divide the melted caramel evenly among the 25 pecan piles—about one caramel-square’s worth per pile—placing the caramel on top of each pile.
- Chill the trays in the fridge until the caramel is set enough to hold its shape (about 10 minutes) or let sit at room temperature until tacky.
- Roughly chop about 16 ounces of chocolate. Melt the chocolate in a microwave-safe bowl in short bursts: start with 30–60 seconds, then continue in 15-second increments, stirring between each, until smooth. It’s easiest to melt in smaller batches (for example, ~8 ounces at a time) and add more as needed so you don’t overheat the chocolate.
- Spoon or dollop melted chocolate over each caramel-topped pecan cluster, covering the caramel and letting the chocolate fall down the sides. If the chocolate thickens, warm briefly in the microwave in 15-second increments and stir.
- If desired, sprinkle a pinch of sea salt on each Turtle while the chocolate is still wet.
- Refrigerate or freeze the trays until the chocolate is firm (about 15 minutes) before serving.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe bowl
- Small Saucepan
- Spoon
Notes
Notes
**
Notes on melting the caramel:
The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don’t overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther’s Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools.
Storage:
Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months.
**
Notes on melting the caramel:
The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don’t overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther’s Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools.
Storage:
Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months.