Chocolate Pecan Turtle Clusters

Crunchy toasted pecans, soft caramel, and a layer of chocolate make these homemade turtle clusters a lovely no-bake treat. A little flaky salt balances the sweetness.

Prep Time: 20 minutes
Cook Time: 5–8 minutes
Chill Time: 20–30 minutes
Servings: About 18 clusters

Ingredients

• 2 cups pecan halves
• 24 soft caramel candies, unwrapped
• 2 tablespoons heavy cream
• 1½ cups semisweet chocolate chips
• 1 teaspoon coconut oil, optional
• Flaky sea salt, optional

Instructions

1. Toast the pecans. Place the pecans in a dry skillet over medium-low heat. Stir frequently for 4–5 minutes, until fragrant. Transfer them to a plate and let them cool.
2. Make the pecan bases. Line a baking sheet with parchment paper. Arrange the pecans in about 18 small piles, with 3–4 halves in each pile. Keep the pecans close together so the caramel can hold them in place.
3. Melt the caramel. Add the unwrapped caramels and heavy cream to a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the mixture is smooth and spoonable. Be careful—the caramel will be hot.
4. Add the caramel. Spoon a small amount of caramel into the center of each pecan pile. Let it spread over the nuts without completely covering their edges. Leave the clusters at room temperature for about 10 minutes so the caramel can begin to set.
5. Melt the chocolate. Place the chocolate chips and optional coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until smooth. Stop heating as soon as the remaining pieces melt when stirred.
6. Finish the clusters. Spoon melted chocolate over each caramel-covered pile. Sprinkle with flaky sea salt, if desired.
7. Chill and serve. Refrigerate the baking sheet for 20–30 minutes, until the chocolate is firm. Gently peel the clusters from the parchment and serve.

Tips

• Toasting the pecans brings out their flavor, but let them cool before assembling the clusters.
• If the caramel becomes too thick to spoon, microwave it for a few seconds and stir.
• Milk chocolate makes sweeter clusters; dark chocolate gives them a richer flavor.
• Use parchment paper so the finished clusters release easily.

Storage

Store in an airtight container with parchment paper between layers. Keep at cool room temperature for up to 5 days or refrigerate for up to 2 weeks. Let refrigerated clusters sit at room temperature for 5–10 minutes before eating for a softer caramel center.

Nutrition

Approximate per cluster: 190 calories. Nutrition will vary with the size of the clusters and the brands of caramel and chocolate used.

Q&A

Can I make these ahead of time?
Yes. They’re a good make-ahead treat and keep well in the refrigerator for up to 2 weeks.

Can I use homemade caramel?
Yes, as long as it sets to a soft, chewy texture. A thin caramel sauce may run off the pecans.

Do I need the coconut oil?
No. It simply makes the melted chocolate a little easier to spoon over the clusters.