Chocolate Turtles

These homemade Chocolate Turtles are pecan clusters covered with chewy caramel and a layer of rich chocolate. They make fabulous gift-giving and holiday candy. They come together quickly using the microwave to melt the caramel and the chocolate. I love to include them on Christmas candy trays with Peanut Brittle, Peanut Butter Fudge, and Peanut Clusters (Crockpot or Microwave).

Are you a chocolate lover? I am, and so was my dear Mom. One of her absolute favorite candies was the Chocolate Pecan Caramel Turtle. She loved them!!! My Dad would stop and pick up a box of them at the Famous Barr candy counter. More than likely, you have had a turtle candy. However, I bet you did not know how easy it is to make this homemade candy.  These four ingredient Chocolate Pecan Caramel Turtles are so simple, delicious, and at a fraction of the cost of the fancy candy shops!

How to make Chocolate Turtles

First, cover a large baking sheet with parchment paper or waxed paper. Then, arrange your nuts to form an X to look like turtles’ feet. Please see the photo below. Now, melt your caramels and heavy cream in a microwave-safe bowl. Using short intervals and stirring frequently. Scoop a heaping tablespoon of melted caramel over the pecans and allow it to set at room temperature for about 20 minutes.

Now melt the chocolate in the microwave. Remember to use short intervals and 50% power and stir between intervals until the bowl is no longer warm. Pile a heaping tablespoon of chocolate onto the caramel and smooth and swirl carefully with the back of the spoon. Allow them to set for several hours at room temperature undisturbed.

Recipe notes and helpful tips

• Use good quality large roasted pecan halves.
• Take your time arranging the pecans on your parchment-covered baking sheets. This recipe moves fast, so doing it while you are melting and spooning is not a good idea.
• Do not overcook the caramel. It melts fast, and you can easily burn it.
• Use really good quality semisweet chocolate. Always use short intervals and 50% reduced power to melt chocolate in the microwave. Stir well between each interval until the bottom of the bowl is no longer warm.
• Turtles will keep up to 2-3 weeks in an airtight container stored in the refrigerator or up to four months double-wrapped in the freezer. Allow them to come to room temperature before serving.
• For extra flavor and fun, experiment with dark chocolate, milk chocolate, white chocolate, or any combination of these chocolates layered or drizzled. Or top with a sprinkle of sea salt.
• For best results, store on parchment paper and with parchment paper between the layers of candy. Their little bottoms can be quite sticky.
• If the recipe is doubled, melt the caramel and chocolate in separate batches making one full batch of candies at a time before starting the second batch.

Storage

Store in an airtight container at room temperature for up to 3 weeks. Pick a cool dry place. For best results, store on parchment paper and with parchment paper between the layers of candy. Their little bottoms can be quite sticky.

To freeze, first cool completely. Then store them in a sturdy container with parchment paper between the layers. Freeze for up to 3 months. Thaw on the counter overnight.

You can put a batch of these together pretty quickly. There is cooling time, but you certainly don’t have to be present for that. You can do your laundry, weed your garden (it has been so warm here that I still have weeds in my garden), or read a book. So if you love chocolate, gooey caramel, and pecans, then these little babies are right up your alley!! I hope you enjoy these adorable sweet little treats. Why don’t you make a batch for your loved ones for the holidays?

Other candies to try!

Peanut Butter Fudge

Eggnog Truffles

Oreo Truffles

Chocolate Covered Cherries

Buckeye Balls

Almond Joy Fudge

Chocolate Turtles

Delicious Homemade Turtles candies are made super easy using microwave caramel.  Perfect for parties, holiday gift giving, and hostess presents.

5 from 49 votes

Print Pin Rate

Course: candy

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 12 servings

Calories: 243kcal

Author: Beth Pierce

Ingredients

• 48 pecan halves get a little extra in case some break
• 28 individually wrapped caramels
• 1 tablespoon heavy cream
• 1 1/4 cups semi-sweet chocolate chips I use Ghirardelli chips
• 1 teaspoon coconut oil optional

Instructions

• Cover a large cookie sheet with parchment paper or a silicon mat.
• Arrange pecans in twelve Xs, making four legs sticking out.
• Unwrap caramels and place them in a microwavable bowl. Don't use too small of a bowl. You will need to be able to easily stir it. Add cream and microwave on 50% power for 30 seconds If not melted, heat for 15-second intervals at 50% power. Stir between each interval. Stir and place one heaping tablespoon in the center of each set of pecans. Allow the caramel to cool at room temperature for at least 15-20 minutes.
• Melt chocolate chips and coconut oil in the microwave for 1 minute at 50% power. Stir until the bowl no longer feels warm. Continue heating at 15-30 second 50% power intervals until fully melted. Stirring every interval until the bowl no longer feels warm.
• Spoon chocolate over the caramel, spreading and swirling with the back of the spoon. Allow the candies to set at room temperature for several hours.

Notes

• Use good quality large roasted pecan halves.
• Take your time arranging the pecans on your parchment-covered baking sheets. This recipe moves really fast, so doing it while you are melting and spooning is not a good idea.
• Do not overcook the caramel. It melts really fast, and you can easily burn it.
• Use really good quality semisweet chocolate. Always use short intervals and 50% reduced power to melt chocolate in the microwave. Stir well between each interval until the bottom of the bowl is no longer warm.
• Turtles will keep up to 2-3 weeks in an airtight container stored in the refrigerator or up to four months double-wrapped in the freezer. Allow them to come to room temperature before serving.
• For extra flavor and fun, experiment with dark chocolate, milk chocolate, white chocolate, or any combination of these chocolates layered or drizzled. Or top with a sprinkle of sea salt.
• For best results, store on parchment paper and with parchment paper between the layers of candy. Their little bottoms can be quite sticky.
• If the recipe is doubled, melt the caramel and chocolate in separate batches making one full batch of candies at a time before starting the second batch.

Nutrition

Calories: 243kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 180mg | Fiber: 2g | Sugar: 22g | Vitamin A: 41IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg

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