🍫 Chocolate Pecan Turtle Clusters
Ingredients (makes ~20–25 clusters)
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1 cup pecan halves
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½ cup caramel bits or soft caramel squares
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1 ½ cups semisweet or milk chocolate chips
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1 tsp sea salt (optional, for sprinkling)
🔥 Step 1 — Toast the Pecans
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Preheat oven to 350°F (175°C).
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Spread pecans on a baking sheet and toast for 5–7 minutes, until fragrant.
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Remove and let cool slightly.
🍬 Step 2 — Melt the Caramel
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Place caramel bits in a microwave-safe bowl with 1–2 tsp water.
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Microwave in 30-second intervals, stirring until smooth.
🍫 Step 3 — Melt the Chocolate
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Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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Alternatively, melt over a double boiler.
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🥄 Step 4 — Assemble the Clusters
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Line a baking sheet with parchment paper.
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Place 2–3 pecans together for each cluster.
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Drizzle or spoon a small amount of caramel over the pecans.
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Top with melted chocolate to cover and coat.
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Optional: sprinkle a pinch of sea salt on top.
❄️ Step 5 — Chill
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Refrigerate clusters 30–60 minutes, until chocolate is firm.
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Store in an airtight container at room temperature or in the fridge for warmer climates.
⭐ Tips
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Use a fork or spoon to create a “cluster” shape—each can be rustic or neat.
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For extra gooeyness, slightly undercook the caramel so it’s soft but not runny.
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You can also add a few mini chocolate chips on top for decoration.
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Swap pecans for almonds or walnuts if preferred.
If you want, I can also give a microwave-only version, a double chocolate version, or a mini bite-size version perfect for parties.
