Speedy Turtle Candies

This is a quick candy that uses just three ingredients – pecan halves, prepackaged caramel candies, and bittersweet chocolate. Add a sprinkle of flake sea salt to make them extra crave-worthy.

Speedy Turtle Candies

Hello and welcome to my favorite candy of all time! It’s true. Chocolate turtles have everything I need in life- toasty pecans, chewy caramel and rich chocolate. A sprinkle of sea salt on top makes these turtles absolutely irresistible. They are dangerously simple to make and take about 8 minutes in the oven. This crowd-pleasing treat disappears quickly on a candy tray so two batches may be in order!

Speedy Turtle Candies

This isn’t so much a recipe as it is a smattering of ingredients.  Place the pecans in groups of three on a parchment-lined baking sheet.

Speedy Turtle Candies

Flatten candy caramels by pinching them between your fingers and place them in the centers of the pecan groups.

Speedy Turtle Candies

Place in a hot oven and bake for about 8 minutes, or until the caramels melt and drape themselves over the toasting pecans.

Speedy Turtle Candies

I love bittersweet chocolate on these turtles because it tastes a little more grown-up, but not everyone is accustomed to such a sharp chocolate. Semi-sweet or even mild milk chocolate are more widely appreciated. A sprinkle of sea salt is optional but totally delicious set against chocolate, toasty pecans and caramel.

Speedy Turtle Candies

I like to put these in gusseted cellophane bags for stocking stuffers, or you can put them in little candy boxesfor a fancier presentation.

Want more giftable goodies? 

Last year’s seventh day advent recipe was 

Santa’s Candy Bark!

 Santa's Candy Bark

Speedy Turtle Candies

Heather Baird
This is a quick candy that uses just three ingredients – pecan halves, prepackaged caramel candies, and bittersweet chocolate. Add a sprinkle of flake sea salt to make them extra crave-worthy.
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Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Dessert
Cuisine American
Servings 25

Ingredients
 
 

  • 2 cups 250g pecan halves (about 75 halves)
  • 25 individually wrapped candy caramels unwrapped (about 9 ounces)
  • 16 ounces bittersweet chocolate or semisweet
  • 2 tablespoons vegetable shortening
  • Flake or coarse sea salt optional

Instructions
 

  • Preheat oven to 350 °F. Line a cookie sheet with parchment paper
  • Place three pecan halves in a Y-shape on the parchment paper. Repeat with remaining pecans. Flatten caramel candies slightly and then place in the center of each pecan bunch. Place in the oven and bake just until caramel is melted, about 6 to 8 minutes. Remove from oven and let the candies cool on the pan.
  • Combine shortening and chocolate in a microwave-safe bowl and heat at 30 second intervals until completely melted (about 1 minute). Spoon a dollop of chocolate on top of each caramel. Let stand for 2 minutes; sprinkle with sea salt if desired. Refrigerate until set, about 5 minutes.
  • Store and serve the candies at room temperature

Notes

Semisweet chocolate is the usual covering for these candies, but I love using bittersweet chocolate. This gives the turtles a more grown-up flavor. Consider the kind of chocolate your guests or gift recipient loves most. Milk chocolate and semisweet chocolate are usually the most crowd-friendly.
The addition of shortening keeps the chocolate from blooming (developing chalky spots). If you don’t like using shortening it can be omitted from the recipe.
These caramel candies are almost too firm to eat right out of the refrigerator. Allow them come to room temperature before serving them.
Keyword bittersweet chocolate, kraft caramels, pecan halves
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Unknown
Unknown
4 years ago

So CUTE!! They sound really tasty too 🙂

Rachael xx.

theteacozykitchen.blogspot.co.uk

Unknown
Unknown
4 years ago
carrie
carrie
4 years ago

Will try these out with the grand kids this weekend ….I bet they will be great at squishing the caramels …:)

Julia @ HappyFoods Tube
Julia @ HappyFoods Tube
4 years ago

I like bite size sweet treats like these turtle candies! And I bet they taste divine with bittersweet chocolate! Thanks for the idea!