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Chocolate Turtles | 2nd Place Winner in Our Baking ContestChocolate Turtles | 2nd Place Winner in Our Baking Contest

Chocolate Turtles | 2nd Place Winner in Our Baking Contest

Crunchy pecans, gooey caramel, and silky chocolate—Shirley’s award-winning Chocolate Turtles are the ultimate sweet indulgence! Perfect for gifting or savoring one bite at a time.
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Recipe - Save-on-Foods
Chocolate Turtles from Shirley
Chocolate Turtles | 2nd Place Winner in Our Baking Contest
Prep Time20 Minutes
0
Cook Time40 Minutes
Ingredients
200 grams pecans
2 cups chocolate chips
2 tablespoons coconut oil
1/4 cup butter
1/4 cup corn syrup
1 can sweetened condensed milk (11oz)
1 1/4 cups brown sugar
Directions
  1. Place pecans in 40 small clusters, approximately 4 pecan halves in a cluster, on a cookie sheet covered in wax paper or a silicon mat.
  2. Melt caramel ingredients in a saucepan over medium-high heat, stirring constantly the entire time.

    * Caramel Ingredient 
    - 1/4 cup butter
    - 1/4 cup corn syrup
    - 1 can sweetened condensed milk (11oz)
    - 1 1/4 cups brown sugar

  3. Once the caramel starts boiling, stir for exactly 7 minutes. Do not go over 7 minutes.
  4. Spoon caramel mixture over pecan clusters.
  5. Freeze for approximately 30 minutes.
  6. Melt the chocolate and coconut oil. If using the microwave instead of a double boiler, warm for no more than 30 seconds at a time, for no more than 90 seconds.
  7. Dunk clusters in the chocolate, covering completely and dripping off excess chocolate.
  8. Place back on the cookie sheet.
  9. Let chocolate dry completely, or freeze again to speed up the process. 
20 minutes
Prep Time
40 minutes
Cook Time
0
Servings

Directions

  1. Place pecans in 40 small clusters, approximately 4 pecan halves in a cluster, on a cookie sheet covered in wax paper or a silicon mat.
  2. Melt caramel ingredients in a saucepan over medium-high heat, stirring constantly the entire time.

    * Caramel Ingredient 
    - 1/4 cup butter
    - 1/4 cup corn syrup
    - 1 can sweetened condensed milk (11oz)
    - 1 1/4 cups brown sugar

  3. Once the caramel starts boiling, stir for exactly 7 minutes. Do not go over 7 minutes.
  4. Spoon caramel mixture over pecan clusters.
  5. Freeze for approximately 30 minutes.
  6. Melt the chocolate and coconut oil. If using the microwave instead of a double boiler, warm for no more than 30 seconds at a time, for no more than 90 seconds.
  7. Dunk clusters in the chocolate, covering completely and dripping off excess chocolate.
  8. Place back on the cookie sheet.
  9. Let chocolate dry completely, or freeze again to speed up the process.