Chocolate Pecan Turtles
Homemade pecan turtles make the perfect candy for holidays, special occasions, and gifting. This 6-ingredient recipe is a rich caramel chocolate dream!
As a lover of DIY gifts, I’ve tried a ton of giftable recipes with some really great (and some really awful) results! For a good gift, the food needs to have classic, beloved flavors, it needs to look cute, and it needs to be able to survive without refrigeration for a little while for safe transport. These delicious pecan turtles full of rich caramel and super smooth chocolate are absolutely perfect for gifting! Everyone absolutely loves seeing these in a Christmas treat box or on the potluck dessert table. I’ll show you how to whip up this make-ahead treat in no time!
Why you will love this easy candy recipe:
- Few Ingredients – You only need six simple ingredients that are easy to find in most stores.
- Stores Well – These will last 1-2 weeks on the countertop, 1 month in the refrigerator, or 3 months in the freezer. You can make these long before the holiday season for a go-to party dessert or gift!
- High Reward for Low Effort – You can make so many of these in a day! There are several steps, but the cute presentation makes these look even more impressive than they are.
Ingredients for Pecan Turtles
Here is a quick overview of what you will need. Scroll to the printable recipe card for exact measurements.
- Pecan halves – I used raw pecans and toasted them myself (it only takes 7 minutes). You can use already roasted pecans if you have them.
- Milk and Caramel bits – I used Kraft Caramel Bits, the unwrapped candy that melts super easily. The milk is used to thin out the caramel as it melts so that it becomes pourable.
- Coconut oil and Dark chocolate chips – You could even chop up a bar of high-quality baking chocolate if you can get it! The coconut oil is stirred into the chocolate as it melts so that it will set properly.
- Flakey sea salt – This is added right at the end for a lovely flavor boost that sets these a bar above the rest! I do not recommend skipping it, but you can if you don’t like salted chocolate/caramel combos.
How to Make Pecan Turtles
These cute little chocolate pecan turtles are simple, but you will need a lined baking sheet and a small saucepan to make them. Here’s a step-by-step guide to making them perfectly the first time:
- Toast & arrange your pecans – Spread raw pecan halves on a baking sheet and roast for 5-6 minutes, tossing or stirring halfway through. Once toasted, place the pecans in groups of five and arrange each group into a star shape (these will be the turtle’s head and four legs).
- Add the caramel & chill – Mix the caramel and milk over medium low heat until melted smooth. Spoon a small amount into the center of each star shape to connect the pecans (this makes the turtle body). Place in the fridge to chill so that the caramel can harden.
- Add the chocolate & chill – Stir together the chocolate chips and oil until melted smooth. Spoon a small amount over the chilled caramel (this completes the turtle shell). Sprinkle with a bit of sea salt and place in the fridge until the chocolate has set.
Storage
Once the pecan turtles have hardened, store them in an airtight container. These will last 1-2 weeks at room temperature, a month or longer in the refrigerator, or several months in the freezer. This makes them perfect for prepping ahead of time, gifting, shipping, or bringing to parties.
Cute ways to package chocolate pecan turtles for gifting
- Mason Jars – A cute little stack of turtles in a wide-mouth mason jar is an economical, useful gift that involves little to no waste! The glass also protects the turtles from getting jostled and falling apart.
- Treat Baggies – You can often get hundreds of bags for less than $10, making this a super cheap way to gift the teachers, delivery drivers, and neighbors in your life.
- Gift Boxes – Themed boxes are fun, but I like to buy plain boxes in bulk to cover all special occasions, then I use cheap, themed wax paper to bring the festive cheer for less.
Pecan Turtle FAQs
No, you could swap the pecans for a different nut if you prefer. If they are small, it may be difficult to make them look like the turtle shape.
The coconut oil gives the chocolate a shiny, smooth texture and makes it easier to pour. You could use Crisco if you don’t like coconut oil. To avoid a coconut flavor, make sure it is refined coconut oil.
Yes, these freeze and thaw beautifully! You may want to put them in a sturdy container to keep them safe and intact, though.
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Get the Recipe: Pecan Turtle Recipe
Ingredients
- 1 cup caramel candy, I used kraft caramel bits, the unwrapped caramel you melt
- 2-3 tablespoons milk, as needed to thin
- 90 pecan halves, this is between 2-3 cups depending on the size of your pecans
- 3/4 cup dark chocolate chips
- 1-2 tablespoons coconut oil
- flakey sea salt
Equipment
Instructions
- If your pecans are not toasted preheat the oven to 325 degrees. Place the pecan halves on a baking sheet in a single layer. Roast the pecans 3 minutes, toss, roast another 2-3 minutes until they smell fragrant.
- Arrange a silicone baking mat or parchment paper on a large baking sheet. Arrange the pecans in groups of 5 in star shapes. Remember, you are making turtles, so one for the head and four for the limbs. Set aside.
- In a small sauce pan over medium low heat add the caramel and 2 tablespoons milk. Stir the caramel continuously until it melts completely smooth. If needed add additional milk to thin it to a pourable consistency.
- Spoon a small amount of caramel into the center of the “turtle” you need enough that it reaches the edges of all the pecans, but not so much it spreads out. Place the turtles in the fridge and allow the caramel to harden.
- In a small saucepan add the dark chocolate chips and 1 tablespoon of coconut oil. Stir continuously over medium low heat until smooth. If needed, add additional coconut oil to make the chocolate smooth.
- Spoon a small amount of melted chocolate over the caramel to complete the turtle’s shell.
- Sprinkle with sea salt and place in the fridge to allow the chocolate to set.
