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Homemade Chocolate Turtles

Homemade Chocolate Turtles (Salted Caramel Pecan Candy)

A classic, decadent confection featuring toasted pecan clusters topped with gooey homemade caramel and coated in rich melted chocolate, finished with a sprinkle of flaky sea salt. Perfect for gifting or a holiday treat!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Bases & Caramel
  • 1 cup pecan halves Divided into 20 clusters of 3-4 nuts
  • 1 cup caramel chews (about 40 pieces), or 3/4 cup pre-made caramel sauce
  • 2 tablespoons heavy cream If using caramel chews
For the Chocolate Coating
  • 1 cup milk chocolate chips Or dark chocolate, depending on preference
  • 1 teaspoon coconut oil or vegetable shortening, for smoother melting
  • 1/2 teaspoon Flaky sea salt Optional, for topping

Equipment

  • Baking sheet
  • Parchment Paper or Silicone Mat
  • Microwave-safe bowls
  • Cookie Scoop (optional)

Method
 

Step 1: Prepare the Pecan Bases
  1. Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet. Toast for about 5 to 8 minutes, watching carefully until they are lightly fragrant.
  2. Remove the pecans and allow them to cool completely. Line one or two large baking sheets with parchment paper or a silicone baking mat.
  3. Arrange clusters of three or four toasted pecan halves on the prepared baking sheets, spreading them slightly outwards to resemble the legs of a turtle. Leave about 2 inches of space between each cluster.
Step 2: Make the Caramel Filling
  1. (If using caramel chews): Place the caramel chews and the heavy cream into a microwave-safe bowl. Microwave the mixture in 30-second intervals, stirring thoroughly after each interval, until the caramel is completely smooth and melted. Alternatively, melt in a small saucepan over low heat.
  2. Remove the caramel from the heat and allow it to cool slightly (about 5 minutes) so it is thick enough to hold its shape but still pliable.
Step 3: Assemble and Chill
  1. Using a small spoon or a cookie scoop (about 1 teaspoon size), place a dollop of the warm caramel directly over the center of each pecan cluster. The caramel should sit on top of the pecans, forming the turtle's 'shell.'
  2. Place the baking sheets into the refrigerator for 15 to 20 minutes, or until the caramel has firmed up slightly and is tacky to the touch.
Step 4: Melt and Coat with Chocolate
  1. Place the chocolate chips and the coconut oil (if using) into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the chocolate is fully melted and smooth. Do not overheat.
  2. Take the chilled caramel pecan clusters out of the refrigerator. Dip each caramel turtle into the melted chocolate, ensuring the caramel and pecans are fully covered. Use two forks to gently lift and allow the excess chocolate to drip off.
  3. Carefully place the fully coated turtle back onto the parchment-lined baking sheet. Immediately sprinkle a tiny pinch of flaky sea salt onto the wet chocolate shell (if desired).
  4. Return the baking sheets to the refrigerator for another 15 to 30 minutes, or until the chocolate is completely set and hardened before serving.

Notes

For the best snap and shine, consider tempering your chocolate instead of simply melting it. If using pre-made caramel sauce, ensure it is a thick sauce meant for dipping or baking, not a thin ice cream topping. Store turtles in an airtight container at room temperature for 3-5 days, or in the refrigerator for up to 2 weeks.