Chocolate Pecan Turtle Clusters are the perfect blend of rich chocolate, gooey caramel, and crunchy pecans—a classic treat that combines texture and flavor in every bite. These clusters are easy to make and require just a handful of ingredients, making them an ideal dessert for special occasions or a sweet snack to satisfy your cravings. Whether you’re making them for holiday gatherings or just to indulge yourself, these bite-sized candies are sure to become a family favorite!
Ingredients:
- 1 ½ cups whole pecan halves, toasted
- 1 cup soft caramels (about 25 pieces), unwrapped
- 2 tablespoons heavy cream
- 1 ½ cups semisweet or dark chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother chocolate)
- Flaky sea salt (optional, for garnish)
Instructions:
- Prep the Pecans
- Arrange the toasted pecan halves in small clusters (about 3-4 pecans each) on a parchment-lined baking sheet. Make sure to leave some space between each cluster for easy handling later.
- Melt the Caramel
- In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 20-second intervals, stirring well after each, until the caramel is fully melted and smooth. This should take about 1-2 minutes total.
- Use a spoon to drizzle about 1-2 teaspoons of caramel over each pecan cluster. Let the caramel cool for about 5-10 minutes until slightly firm.
- Melt the Chocolate
- In another microwave-safe bowl, melt the chocolate chips and the coconut oil (if using) in 30-second intervals, stirring until completely smooth and glossy. This should take about 1-2 minutes.
- Spoon a generous amount of melted chocolate over the top of each caramel-coated pecan cluster, covering them completely.
- Add Final Touches
- If you like a salty-sweet contrast, sprinkle a small pinch of flaky sea salt on top of each cluster while the chocolate is still warm.
- Let the clusters set at room temperature for about 30 minutes, or place the baking sheet in the refrigerator for 10-15 minutes to speed up the process.
- Serve & Store
- Once the chocolate is fully set, gently remove the clusters from the baking sheet. Store them in an airtight container at room temperature for up to a week or in the refrigerator for a longer shelf life.