Chocolate Turtles (The Candy) Recipe - Allrecipes.com
Chocolate Turtles (The Candy) Recipe
  • READY IN ABOUT hrs

Chocolate Turtles (The Candy)

Recipe by  

"Chocolate turtles like you buy at the store made in your kitchen."

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Ingredients Edit and Save

Original recipe makes 40 turtles Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange pecans on a baking sheet.
  3. Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
  4. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  5. Line a baking sheet with aluminum foil; grease with butter.
  6. Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
  7. Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
  8. Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.
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Footnotes

  • Cook's Note:
  • You can also melt the chocolate in the microwave, cooking for 1 minute and stirring until smooth.
  • If desired, after caramel is stiffened some, wearing gloves greased with butter, shape caramel nut clusters into balls.
  • If desired, you may also freeze turtles then transfer to refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2012

I just made these and they turned out great! I used parchment paper and put them in the freezer before I dipped them in chocolate. I always use parafin wax when I melt chocolate for dipping.

 
Most Helpful Critical Review
Dec 19, 2012

I made this exactly as directed.The pecans should be on the bottom in little clusters or arranged, then the melted caramel added. Also, the chocolate doesn't need to be melted until the caramel is set.

 

12 Ratings

Dec 04, 2012

I made these for a family Christmas party and they were a big hit. I followed the recipe exactly, easy to make and delicious. I used semisweet chocolate chips and substituted parchment paper (buttered)for the aluminum foil.

 
Oct 05, 2013

Very, very addicting! I decided to use heavy cream in place of the water because I assumed it would make the caramel a touch more rich and creamy. Hold off on melting the chocolate-I did it while the caramel was hardening, which I used parchment for not foil. I used two pecan halves per candy and instead of drizzling the chocolate, I rolled the hardened pecan-caramel mix in the chocolate so it would be well-coated all around. I used semi-sweet chips but I think I would prefer milk chocolate. Will absolutely be making these again!

 
Jan 21, 2014

First of all the caramel candies don’t need to be mixed with anything, just heated a little on the microwave so you can form 1 inch balls. Second you do not mix the pecans and caramel; you need to arrange 5 pieces of pecans in a circle to imitate the legs and head of the turtle (that is why they are called turtles) I do this on a baking pan over waxed paper. After forming the ball you push them in the center of the pecans so you can imitate the shell of the turtle. After you have all your turtles arranged in the baking pan you need to refrigerate them for at least 10 minutes, in the meantime melt the chocolate. Immediately after taking them out of the refrigerator coat the caramel with the melted chocolate. I always drizzle them with pecan pieces and white chocolate.

 
Dec 17, 2013

Thanks so much for this outstanding recipe. I read the reviews and made a couple of small changes. I broke the pecan halves in half again, and then toasted for about 10 minutes (watch carefully-ovens vary). I used an 11-oz. bag of caramels. I stuck my toasted pecans in the fridge while I melted the caramels (next time I will cut caramels in half to cut down on melting time). After stirring the pecans into the caramel I used 2 small spoons to drop mixture onto parchment paper; the paper plus the smaller, cooled pecan pieces seemed to stop the mixture from spreading too much. Then I put the pan in the fridge while I melted milk chocolate chips. I used a decorating bag and tip to apply the chocolate over the top of each so I had more control and I like how that looks (I posted a photo). I had some leftover chocolate, but that's okay; I can use it for something else. Wow! These are dangerously good! The caramel is just right even if stored in the fridge. They're going on my holiday plates, and I'm sure I'll be making these again. Thanks again.

 
Nov 09, 2012

I make this once and everyone said they were as good as store once Now I found out a Grandson through Marriage just love then,so for his birthday I'm makeing him so Adeline

 
Dec 14, 2013

So good!! The only thing I did different is that my caramels seemed smaller so I used one small bag of them. I also laid the pecans on wax paper first, drizzled the caramel and then the chocolate. Even so- the taste was so much better than store bought!! Not too hard, not too soft. Amazing blend of flavor!! YUM!

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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