Classic chocolate turtles, made easy! This homemade turtle candy recipe comes together with pecans, chewy caramel, melted chocolate, and a microwave—no candy thermometer required. Ready in under an hour, these DIY treats make the best edible gifts any time of year.
Table of Contents
Chocolate turtles are one of my favorite treats to gift during the holidays. They’re classic, chocolatey, and always feel a little extra special. The only problem? Traditional turtle candy has a reputation for being finicky. Candy thermometers, double boilers and sticky caramel situations that can feel like a lot for a handful of chocolate and pecans.
So I simplified it.
Instead of making caramel from scratch, I use a shortcut I swear by: melting store-bought soft caramels with a splash of cream in the microwave. Add melted chocolate and pecans, and you’ve got homemade turtle candy that looks impressive but is surprisingly easy to pull off.
These are the kind of DIY treats that disappear fast and are perfect for holiday cookie boxes, edible gifts or just a taste straight from the tray.
- Pecan halves: These create that signature “turtle” shape.
- Chocolate chips: I prefer semisweet, but milk or dark chocolate both work. Since the chocolate is such a big part of the final flavor, I always recommend using something you’d enjoy eating straight from the bag.
- Coconut oil: A small amount helps the chocolate melt smoothly and gives it a glossy finish. You can swap in vegetable oil if that’s what you have on hand.
- Store-bought soft caramels: This is my not-so-secret shortcut to making turtle candy without a candy thermometer.
- Heavy cream: Loosens the caramels so they melt smoothly and helps keep the caramel soft and chewy once set.
See the recipe card for full information on ingredients and quantities.
I developed this recipe so you can melt the chocolate and make the caramel in the microwave, but if you prefer the stovetop, any of the microwave steps can also be done using a double boiler.
Here’s a quick overview of the process before we dive in:
- Melt the chocolate and build the pecan bases.
- Make an easy microwave caramel.
- Spoon caramel onto the bases and let it set.
- Finish with more chocolate and a sprinkle of sea salt.
- Let everything firm up, then enjoy!
Start by lining a baking sheet with parchment paper so the turtles release easily once set. This is one of those small steps that saves a lot of frustration later.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well between each round, until the chocolate is fully melted and smooth. It may look thick or streaky at first; keep stirring. The residual heat will finish melting the chocolate without scorching it.
Spoon about 1 tablespoon of melted chocolate onto the parchment for each turtle, spacing them a few inches apart. While the chocolate is still warm, arrange five pecan halves on top in a star shape, pressing gently so they’re partially embedded. If the pecans aren’t staying put, the chocolate has likely started to set—just warm it for another 10–15 seconds and keep going.
Let the bases set for about 5 minutes, just until the chocolate firms up enough to hold the pecans in place before adding the caramel.
While the bases set, make the caramel. In a separate microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring thoroughly between each, until the mixture is smooth. It might look lumpy at first, which is completely normal. Keep heating and stirring and it will loosen into a thick, silky caramel.
Spoon the caramel into the center of each turtle. I used a mini cookie scoop for this step, but a 1-teaspoon measuring spoon works just as well. If the caramel feels too stiff, warm it briefly and stir. Let it sit for about 15 minutes so it firms up slightly before adding the final chocolate layer.
If your remaining melted chocolate has thickened while the caramel was setting, simply reheat it in short bursts, stirring until smooth. Spoon the chocolate over the caramel, covering it completely. Don’t worry about making it perfect—once the chocolate sets, everything smooths out naturally.
Finish with a light sprinkle of flaky sea salt. I know it might sound odd in a dessert, but that final salty crunch actually intensifies the chocolate flavor and balances the sweetness. It’s the same reason I sprinkle sea salt on everything from chewy chocolate chip cookies to Christmas crack. Once you try it, there’s no going back!
Let the turtles sit until the chocolate is fully hardened, about 20 minutes. If your kitchen is warm or humid and the chocolate is slow to set, pop the tray in the freezer for 5 minutes and they’ll firm up quickly. Once set, they’re ready to serve or package up for gifting.
Storage and Freezing Tips
Once the chocolate has fully set, store your candies in an airtight container at cool room temperature for up to 1 week. Keep them away from direct heat or sunlight so the chocolate stays firm. If your kitchen runs warm, you can store the turtles in the fridge. Let them sit at room temperature for a few minutes before serving so the caramel softens slightly.
You can also freeze them! Arrange the chocolate turtles in a single layer in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature before serving.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Fun Variation: Cheesecake-Filled Chocolate Turtles! Swap the chewy caramel for creamy cheesecake and you’ve got a rich, decadent twist on the classic. Finished with dark chocolate and flaky sea salt, they’re a fun option when you want something a little unexpected.
Ingredients
- 60 pecan halves
- 1 cup semisweet chocolate chips
- 2 teaspoons coconut oil
- 4 oz. store-bought soft caramels, unwrapped
- 2 teaspoons heavy cream
- Sea salt, for topping (optional)
Instructions
- Line a baking sheet with parchment paper.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each interval, until the chocolate is smooth.
- Spoon 1-tablespoon portions of the chocolate on the lined baking sheet, spacing each mound at least 3 inches apart.
- Immediately arrange 5 of the pecan halves in a star shape atop the melted chocolate so that the pecans are halfway set in the chocolate (and the other half is on the empty baking sheet). Repeat with the remaining pecans to form the bases of the 12 turtles. Let the chocolate set for 5 minutes.
- In a separate medium microwave-safe bowl, combine the unwrapped caramels and heavy cream. Heat in 30-second intervals, stirring between each interval, until the caramel is smooth.
- Divide the caramel mixture among the turtles, spooning a portion into the center of each turtle. Let the caramel set for 15 minutes.
- Spoon the remaining melted chocolate atop the caramel so that it covers it completely. Lightly sprinkle the tops of the turtles with the sea salt (optional) then let them set until the chocolate has fully hardened, at least 20 minutes, before serving.
Kelly’s Notes
- Prefer the stovetop? Any of the microwave steps can also be done using a double boiler.
- If the chocolate thickens as you’re working, simply reheat it in 30-second intervals, stirring between each, until smooth again.
- If the chocolate is slow to harden (often due to warm or humid conditions), pop the turtles in the freezer for 5 minutes to help them set quickly.
- Store turtle candies in an airtight container at cool room temperature for up to 1 week. Refrigerate if needed and bring to room temperature before serving.
- Freeze up to 3 months with parchment between layers.
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