Ingredients (makes ~12–16 candies)
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12 pecan halves (for topping each candy)
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12 oz (340 g) semi-sweet or milk chocolate chips
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12 soft caramels (about 1 oz each), unwrapped
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1–2 tsp milk or cream (to help melt caramel if needed)
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Optional: sea salt for sprinkling
Instructions
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Prep your pan:
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Line a baking sheet with parchment paper.
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Assemble the pecans:
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Arrange 12 pecan halves in clusters (3 pecans each) on the parchment sheet. These will form the base of each candy.
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Add caramel:
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In a microwave-safe bowl, melt caramels with 1–2 tsp of milk or cream in 20–30 second intervals, stirring until smooth.
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Spoon a small mound of melted caramel over each pecan cluster. Let cool slightly so it holds shape.
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Melt the chocolate:
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In a separate bowl, melt chocolate chips in the microwave in 30-second intervals, stirring until smooth.
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Top with chocolate:
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Spoon melted chocolate over each caramel-pecan cluster, covering completely.
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Optional: sprinkle a tiny pinch of sea salt on top for contrast.
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Chill:
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Refrigerate for about 30–60 minutes until the chocolate and caramel set.
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Serve:
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Once firm, remove from parchment and enjoy! Store in an airtight container in the fridge for up to 2 weeks.
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Tips for Perfect Homemade Turtles
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Caramel consistency: If your caramel is too stiff, microwave a few more seconds; if too runny, let it cool slightly before topping pecans.
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Chocolate coating: Use good-quality chocolate for the best flavor. You can also use dark, milk, or a mix.
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Make it bite-sized: For easier handling, make slightly smaller clusters.
I can also give a shortcut version using pre-made caramel squares that melts quickly and makes this candy ready in under 15 minutes.
Do you want me to share that shortcut version?
