Chocolate Pecan Turtle Clusters
Ingredients
2 cups pecan halves (lightly toasted for extra flavor)
20 soft caramels (such as Kraft or Werther’s), unwrapped
2 tbsp heavy cream
1½ cups semi-sweet or dark chocolate chips
1 tbsp coconut oil or vegetable oil (optional, for smoother chocolate)
Sea salt flakes (optional, for topping)
Instructions
Prepare the Pecans:
Line a baking sheet with parchment paper or a silicone baking mat.
Arrange clusters of 4–5 pecan halves in small piles on the baking sheet, spaced about 2 inches apart.
Melt the Caramel:
In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 20-second intervals, stirring each time, until the caramel is smooth and pourable.
Using a spoon, drizzle about 1 tablespoon of melted caramel over each pecan cluster, ensuring the caramel sticks to the nuts. Let cool for 10–15 minutes, or until the caramel sets slightly.
Melt the Chocolate:
Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 15-second intervals, stirring until the chocolate is completely melted and smooth.
Alternatively, melt the chocolate in a double boiler over simmering water.
Assemble the Clusters:
Spoon melted chocolate over the caramel layer on each cluster, spreading gently to cover the caramel. Sprinkle with sea salt flakes, if desired, for a sweet-and-salty touch.
Set the Clusters:
Allow the clusters to cool at room temperature or place the baking sheet in the refrigerator for about 20–30 minutes until the chocolate is firm.
Store and Serve:
Store the turtle clusters in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Bring to room temperature before serving for the best texture.