Ingredients
- 2 cups (200 g) pecan halves
- 25 soft caramels (about 8 oz / 225 g)
- 2 tablespoons heavy cream
- 1½ cups (260 g) semisweet or milk chocolate chips
- 1 tablespoon butter or coconut oil (optional, for smoother melting)
- Sea salt flakes (optional, for garnish)
Instructions
- Toast the pecans
Preheat oven to 350°F / 175°C.
Spread pecans on a baking sheet and toast for 7–8 minutes until fragrant. Let cool. - Arrange the clusters
On a parchment-lined tray, group 3–4 pecan halves together in small clusters — these will be your turtle “legs.” - Melt the caramel
In a small saucepan or microwave-safe bowl, melt caramels with heavy cream until smooth (about 2 minutes in the microwave, stirring every 30 seconds). - Add caramel
Spoon about 1 teaspoon of melted caramel over each pecan cluster. Let set for 10–15 minutes at room temperature or 5 minutes in the fridge. - Melt the chocolate
Melt chocolate chips with butter or oil (microwave in 30-second bursts, stirring until glossy). - Top with chocolate
Spoon melted chocolate over each caramel cluster, spreading gently to cover. Sprinkle with sea salt if desired. - Chill & serve
Refrigerate for 20–30 minutes until set. Store in an airtight container at room temperature for up to a week.
Tips
- Use dark chocolate for a richer, less sweet version.
- Want a holiday touch? Drizzle with white chocolate or sprinkle crushed candy canes on top.
- These make great edible gifts — wrap them in parchment or place them in small candy boxes.
Enjoy !!!
