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CHOCOLATE PECAN TURTLE CLUSTERS

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Chocolate Pecan Turtle Clusters are bite-sized treats featuring crunchy pecans, gooey caramel, and smooth, rich chocolate. These indulgent clusters are easy to make and perfect for holiday treats, gifting, or anytime you want a sweet, nutty treat!

Ingredients

Scale
  • 1 1/2 cups (180g) pecan halves, toasted
  • 1 cup (240g) soft caramels, unwrapped
  • 2 tbsp heavy cream
  • 1 1/2 cups (270g) semi-sweet or milk chocolate chips
  • Sea salt (optional, for garnish)

Instructions


  • Prepare the Baking Sheet:

    • Line a baking sheet with parchment paper or a silicone baking mat.
  • Arrange the Pecans:

    • Place 3-4 pecan halves in small clusters on the baking sheet, arranging them in a “star” shape with the ends touching. Repeat until you have used all the pecans.
  • Make the Caramel Sauce:

    • In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 20-second intervals, stirring in between, until the caramel is smooth and melted.
  • Add Caramel to the Clusters:

    • Spoon about 1 teaspoon of the melted caramel onto the center of each pecan cluster, letting it spread slightly over the nuts. Allow the caramel to set for 10 minutes.
  • Melt the Chocolate:

    • In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted.
  • Top with Chocolate:

    • Spoon about 1 teaspoon of melted chocolate over each caramel-topped pecan cluster, spreading it slightly to cover the caramel. Sprinkle with sea salt if desired.
  • Let Set:

    • Allow the clusters to set at room temperature for about 30 minutes or until the chocolate is firm. You can also refrigerate them for faster setting.
  • Serve:

    • Enjoy immediately or store in an airtight container.

Notes

  • Make it extra rich: Use dark chocolate for a richer flavor.
  • Add flavor: Drizzle with white chocolate for decoration or a sprinkle of flaked sea salt for contrast.
  • Storage: Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.