Homemade Chocolate Turtles

Easy homemade turtle candy made with just five simple ingredients, no candy thermometer required.

5 from 1 vote

Prep Time 50

Cook Time 5

Total Time 55

Servings 12 turtle candies

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.

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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