Chocolate Turtles

Chocolate Turtles


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Time to indulge in this creamy caramel and crisp, pecans covered in smooth milk chocolate.

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Time needed

20 min preparation

Serving Size / Yield

4 servings


  • 1 (8-ounce) package soft caramel candies
  • 2 tablespoons heavy cream
  • 1 cup pecan halves
  • 16 -1-ounce squares semi-sweet chocolate

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Prepare a double boiler, and melt down the caramels with heavy cream, until smooth and creamy. Then, keep the double boiler on low.
While the caramel is melting, arrange the sliced pecans into “bodies” with a head and four legs on a cookie sheet lined with greased wax paper. Each turtle will need five pecan halves each, but leave space for the caramel “belly”.
Spoon the caramel onto the pecan “bodies” purposely filling the “belly” with caramel. The outside pecan pieces should not be entirely covered in caramel. Let the caramel-coated candies air-dry until hard.
While the caramel candies are drying, melt the chocolate in the double boiler, stirring gently until smooth. Pour the melted chocolate over the caramel candies in small spoonfuls until completely coated.
Place the candies in the refrigerator and let cool for at least 30 minutes. They can be stored in an airtight container for at least a week.
When ready to eat, take the candies out of the refrigerator and let them reach room temperature before serving.

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