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Homemade Chocolate Turtles Recipe

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4 from 7 reviews

Homemade Chocolate Turtles are a delightful treat made with rich microwave caramel, crunchy toasted pecans, and smooth melted chocolate. This easy-to-make candy recipe combines the perfect blend of sweet and nutty flavors for a classic American dessert that can be made in under an hour.

Ingredients

Caramel Mixture

  • 6 tablespoons salted butter
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup light corn syrup
  • 1/2 tsp vanilla extract

Nuts

  • 2 cups pecan halves

Chocolate Coating

  • 16 oz almond bark or high quality chocolate

Instructions

  1. Preheat and Toast Pecans: Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast in the oven for 5-10 minutes, stirring once halfway through, until fragrant but not burnt. Alternatively, toast pecans in a hot skillet for about 5 minutes, stirring constantly. Once toasted and cooled, roughly chop the pecans and set aside.
  2. Prepare Baking Surface: Line a baking sheet with parchment paper or a Silpat liner and set aside for forming the turtles later.
  3. Make Microwave Caramel: In a large microwave-safe bowl, melt 6 tablespoons of salted butter. Add 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup sweetened condensed milk, and 1/2 cup light corn syrup. Stir well to combine. Microwave the mixture on HIGH for 6-8 minutes, stirring if needed, until it reaches about 235°F or passes the soft ball stage using an ice water bath test (caramel should form a soft ball when pinched between fingers).
  4. Flavor and Combine Pecans: Carefully remove the hot bowl using oven mitts. Stir in 1/2 teaspoon of vanilla extract, then fold in the chopped toasted pecans evenly throughout the hot caramel mixture.
  5. Form Turtles: Using a large spoon, drop spoonfuls of the caramel-pecan mixture onto the prepared baking sheet, creating mounds approximately the size you desire (yielding about 20 pieces). Refrigerate for about 20 minutes or until set.
  6. Melt Chocolate: Melt 16 ounces of almond bark or high quality chocolate either in the microwave in 30-second intervals, stirring in between until smooth, or using a double boiler on the stovetop.
  7. Dip Turtles in Chocolate: Using a fork, dip each caramel-pecan cluster into the melted chocolate, ensuring it is fully coated. Lift with the fork and gently tap to remove excess chocolate back into the bowl. Place the coated turtles back on the parchment paper to set.
  8. Store: Once the chocolate has hardened, store the turtles in an airtight container at room temperature or in the refrigerator. They keep fresh for 2-3 weeks.

Notes

  • The microwave caramel cooking time may vary depending on your microwave wattage; adjust time accordingly and use the ice water bath test to ensure proper consistency.
  • Almond bark is recommended for the chocolate coating as it sets well at room temperature and tastes great. If using pure chocolate, use a high-quality brand to ensure smooth melting and a good finish.
  • Store the chocolate turtles in an airtight container to keep them fresh.
  • To freeze, place the turtles on a parchment-lined cookie sheet and freeze for one hour, then transfer to freezer-safe bags. They can be stored frozen for 2-3 months.

Find it online: https://marthatasty.com/homemade-chocolate-turtles-recipe/