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Homemade Turtle Candies Recipe photo

Turtle Candies Recipe

These Turtle Candies are a delightful treat! Rich chocolate, gooey caramel, and crunchy pecans come together for irresistible bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups chocolate chips semi-sweet or dark
  • 2 tablespoons coconut oil
  • 1 cup pecan halves plain or roasted
  • 36 pieces caramels unwrapped
  • 1 tablespoon heavy cream or half and half, or milk

Equipment

  • Baking Sheet
  • Medium Saucepan
  • Microwave-safe bowl
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare Your Ingredients - Gather all your ingredients together. Make sure your pecans are ready and your caramels are unwrapped.
  2. Step 2: Melt the Chocolate - In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring between each interval until completely melted and smooth.
  3. Step 3: Prepare the Caramel - In a medium saucepan, combine the unwrapped caramels and heavy cream. Cook over medium heat, stirring frequently until the caramels are melted and well combined. Remove from heat and set aside.
  4. Step 4: Assemble the Turtle Candies - On the lined baking sheet, drop spoonfuls of the melted chocolate, forming small circles. Press a pecan half into the center of each chocolate circle.
  5. Step 5: Add the Caramel - Spoon a small amount of the melted caramel over each chocolate and pecan cluster. Allow the caramel to set slightly.
  6. Step 6: Drizzle with Chocolate - Using the remaining melted chocolate, drizzle over the caramel-covered pecans to create a beautiful finish.
  7. Step 7: Chill and Set - Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is fully set.

Notes

  • Store Turtle Candies in an airtight container at room temperature for up to a week.
  • For longer storage, refrigerate them for up to two weeks.
  • Separate layers with parchment paper to prevent sticking.