Our easy Homemade Turtles are made with chewy caramel, toasted pecans, and rich chocolate for one of the BEST Christmas candy recipes that you really can (and should!) enjoy all year round. They can be made without a candy thermometer in under 30 minutes for a fun treat that makes a great edible gift for friends and neighbors!
Whenever I go to a candy counter or quality chocolate shop, I’m torn between my two favorites: English toffee with almonds or the chocolate pecan turtle clusters made with chewy caramel. The flavor and texture of nuts, chocolate, and toffee or caramel are totally irresistible!
But they are also really fun and easy to make at home. Plus, they taste better and fresher since they are made with the freshest ingredients.
And if you use whole pecans and your imagination, you can kind of see how they got their name since they really do kind of look like little baby turtles with chocolate shells on their backs and pecan legs sticking out.
Make sure to also check out our Rolo Pretzels , Easy Caramel Pecan Brownies , and Chocolate Thumbprint Turtle Cookies next!
Why this recipe works
- We’re making easy homemade turtles here by using premade caramels melted with a little evaporated milk. But you can always use the homemade caramel recipe in this chocolate salted caramel pretzel bark instead!
- Melting chocolate chips with coconut oil gives them snap and shine without needing to go to the trouble of tempering chocolate.
- Nobody cares about turtles looking picture perfect! They somehow manage it without any decorating skills required thanks to the beauty of the chocolate and a whole pecan or sprinkle of salt on top.
Ingredient Notes
- Pecans: Whether you choose to chop your pecans or use them whole, you’ll want to toast them first to bring out the best of their nutty flavor.
- Chocolate: I wanted milk chocolate turtles, so I used milk chocolate chips and added a little coconut oil to help them melt smoothly and set up with a nice snap and shine. If you want dark chocolate turtles, the Ghiradelli dark chocolate melting wafers work well without needing to add the coconut oil.
- Caramel: You’ll want chewy, soft caramels that will melt smoothly if you aren’t making caramel from scratch for these pecan turtles.
- Salt: This is totally optional but you won’t believe the difference that a sprinkle of salt makes on your homemade turtles. My favorite is Maldon flaky salt, but you could use any coarse sea salt or fleur de sel if you have it on hand.
How to Make This Recipe
Start by toasting whole pecans, either in the oven or on the stovetop. I think it’s easiest to do this in the oven by simply spreading the pecans on a baking sheet and popping them in a 350°F oven for 8-10 minutes until they have a nutty aroma. Set a timer so you don’t forget, and consider shaking the pan halfway through just to make sure they toast evenly.
But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.
In a medium bowl, combine the unwrapped caramels with evaporated milk. A little cream or half-and-half will also work just as well. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won’t look like it’s working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly.
Line two baking sheets with parchment paper or silicon baking mats. Either arrange whole pecans in groups of 3-5 or chop the pecans and spoon tablespoonfuls of the nuts into small mounds.
Spoon about 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.
Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don’t overheat the chocolate. Continue to stir until the chocolate is fully melted.
Spoon about 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish.
If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Both are delicious, but I have to say that I’m very partial to the ones with that extra salt on top. They are so, so good!
Let the candy set until the chocolate sets up completely before removing the turtles from the parchment paper. If you find that the caramel is sticking to the paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that.
You can freeze the caramel and pecan centers, then dip them so they are fully covered in chocolate. You will probably need double the amount of chocolate though so you don’t run out.
You could definitely line muffin tins with paper cupcake liners to hold your candy turtles as you assemble them.
Recipe Tips
- Storage: Keep the turtles in an airtight container in the fridge for up to 2-3 weeks. They are fine at room temperature if your house is cool, but they usually do best in the fridge.
- Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying.
- Sticky turtles: We are dealing with caramel here, so naturally your turtles are likely to be a bit sticky. But after sticking them in the fridge or freezer for a few minutes the caramel should release easily from the parchment paper. But it’s best to store them sitting flat in a single layer with small squares of parchment paper between them.
More Candy Recipes
- Chocolate Coated Honeycomb Candy
- Homemade Peanut Brittle
- Grandma Nash’s English Toffee
- Pretzel Hugs
Candy
Rolo Pretzels
Candy
Chocolate Walnut Fudge
Candy
Chocolate Covered Pretzel Rods
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Homemade Turtles Candy Recipe
Equipment
- baking sheets
- parchment paper
Ingredients123
- ▢ 2 1/2 cups whole pecan halves
- ▢ 1 (11-ounce) package soft caramels unwrapped (about 55 caramels)
- ▢ 3 Tablespoons evaporated milk half-and-half, or cream
- ▢ 1 (11.5-ounce) package milk chocolate chips (about 2 cups)
- ▢ 2 teaspoons coconut oil or shortening
- ▢ Maldon flaky salt for decorating (optional)
Instructions
- Start by toasting the pecans on a baking sheet in a 350°F oven for 8-10 minutes or on the stovetop over medium heat stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling. 2 ½ cups whole pecan halves
- Line two large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray, then arrange clusters of 3-5 pecans spaced apart slightly from each other for each turtle. Alternately, you can chop your pecans and make small piles of about 1 tablespoon each of the chopped pecans. Consider reserving a handful of whole pecan halves for decorating the tops of each turtle.
- In a medium bowl, combine the unwrapped caramels and evaporated milk, half-and-half, or cream. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won’t look like it’s working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly. 1 (11-ounce) package soft caramels, 3 Tablespoons evaporated milk
- Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.
- Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don’t overheat the chocolate. Continue to stir until the chocolate is fully melted. 1 (11.5-ounce) package milk chocolate chips, 2 teaspoons coconut oil
- Spoon 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish.
- If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Let the candy set until the chocolate firms up completely before removing the turtles from the parchment paper. If the caramel is sticking to the parchment paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that. Maldon flaky salt
Notes
- Storage: Keep the turtles in an airtight container or in the fridge for up to 2-3 weeks with a layer of parchment or waxed paper between them. They are fine at room temperature for 1-2 weeks if your house is cool, but they usually do best in the fridge.
- Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying.
- Caramel: I used Kraft caramels, but Peter’s or Werther’s would also work. If you want to make the caramel from scratch, my favorite caramel recipe for turtles is the one in my Chocolate Caramel Pretzel Bark recipe.
- Chocolate: I used good old Nestle Tollhouse milk chocolate chips, but Ghiradelli or Guittard also make excellent chips. Or you could chop up a bar of milk chocolate (we like the Pound Plus bars from Trader Joe’s) and use that instead.
- Pecans: Really you could make these turtles with any nut you like, or if you have a nut allergy, I love subbing chopped pretzels for pecans.
- Toasting pecans: But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.
- Fully-coated turtles: You can freeze the caramel and pecan centers, then dip them so they are fully covered in chocolate. You will probably need double the amount of chocolate though so you don’t run out. These are less sticky and messy once finished, but they don’t look quite as much like traditional turtles.
Nutrition
Chocolate Thumbprint Turtle Cookies have a rich cocoa cookie base that is rolled in chopped pecans and filled with soft caramel. Drizzle with a little melted chocolate for a tasty, nutty treat that’s perfect for your next cookie exchange, holiday party or simply just because!
I’m obsessed with turtle desserts. It’s that combination of caramel, chocolate, and nutty sweet pecan crunch that gets me every time.
These decadent cookies never fail to impress and are the chocolate, caramel, pecan counterpart to the classic Jam Thumbprint Cookies . If you have also love desserts loaded with chocolate, caramel, and nuts, be sure to try my Easy Caramel Pecan Brownies , Carmelitas , or Chocolate Salted Caramel Whoopie Pies !
My mom used to make the easiest ever ice cream pie with a graham cracker crust, vanilla ice cream, then drizzles of chocolate magic shell, caramel, and chopped pecans. It’s so easy that it feels like cheating but I keep meaning to post it on here because it’s perfect for dinner parties since you make it in advance and it looks so impressive.
These chocolate thumbprint turtle cookies have the same classic turtle flavor combination of deep, chocolatey chocolate with rich, gooey caramel, and crunchy pecans in a cookie form that is always the store of a cookie plate or cookie exchange.
And they are really fun and easy to make!
What are Chocolate Thumbprint Cookies?
These chewy turtle cookies are a delicious take on a fun and traditional turtle candy . While you don’t have to shape the cookies into tiny turtles, the flavor components are all there. The caramel, nutty crunch and chocolate all help this turtle cookie recipe to shine.
How to make Chocolate Thumbprint Turtle Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, beat together the butter and sugar until light, about 2-3 minutes.
- Add in the egg yolk, milk, and vanilla.
- Stir in the flour, cocoa powder, and salt until combined. Chill the dough for 1 hour in the fridge.
- In a separate bowl, whisk the egg white until it’s frothy. Prepare another shallow bowl with chopped pecans.
- Divide your dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then into the chopped pecans, pressing the nuts to cover the cookie dough really well. Place on the prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation.
- Bake for 10-12 minutes, just until set. Be careful not to overbake.
- While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
- Combine the caramel and water in a microwave-safe bowl and melt them by heating in 20-30 second intervals and stirring in between about 1-2 minutes total. Pour melted caramel into the depression in each cookie.
- Melt the semisweet chocolate with shortening in another microwave-safe bowl in 20-second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.
- Transfer the melted chocolate to a ziploc bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.
How Do You Store Chocolate Thumbprint Turtle Cookies?
After the cookies have completely set, you can place them inside an airtight container at room temperature for storage. You can also place them in the fridge if you’d like to enjoy them chilled as well, but be warned that the caramel will firm up significantly.
It’s pretty soft caramel, so I don’t think anyone would break a tooth on it, but it would all come off the cookie with your first bite, giving you a chewy mouthful of caramel and cookie.
If you plan on stacking them to get them to fit inside a container, you may want to use a small sheet of wax paper between the layers to prevent the cookies from sticking to each other.
Can You Freeze Chocolate Thumbprint Turtle Cookies?
Yes, you can these turtle cookies! Freezing them not only helps to keep you from eating an entire batch in one sitting but it can also prolong the shelf-life as keeping them in the freezer will keep them fresh for up to 2 months.
This is also a great tip for when you plan on making these impressive holiday cookies and want to get the cookies done in advance.
More Cookie Recipes You’ll Love
- Toffee Pecan Shortbread Cookies
- Dulce De Leche Stuffed Cookies
- Pecan Chocolate Chip Cookies
- Lemon Sugar Cookies
- Raspberry Chocolate Chunk Cookies
- Snickerdoodle Cookies
- Oatmeal Rolled Sugar Cookies
- Fudgy Chewy Chocolate Brownie Cookies
- Chocolate Andes Mint Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Thumbprint Turtle Cookies
Ingredients123
Cookies
- ▢ 1/2 cup salted butter
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg separated
- ▢ 2 Tablespoons milk
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup all-purpose flour
- ▢ 1/3 cup unsweetened cocoa powder
- ▢ 1/4 teaspoon salt
- ▢ 1 cup pecans finely chopped
Caramel
- ▢ 3/4 cup Kraft Caramel Bites or 16 unwrapped caramel squares
- ▢ 1/2 teaspoon water
Chocolate Drizzle
- ▢ 1/2 cup semisweet chocolate chopped
- ▢ 1 teaspoon shortening
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and sugar until light, about 2-3 minutes. ½ cup salted butter, 2/3 cup granulated sugar
- Add egg yolk, milk, and vanilla. 1 large egg, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Stir in flour, cocoa powder, and salt until combined. Chill dough for 1 hour in the fridge. 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt
- Whisk egg white in a bowl until frothy. Prepare another shallow bowl with chopped pecans.
- Divide dough into 20 evenly-sized pieces and roll into balls. Roll each ball in the frothy egg whites, then in the chopped pecans, pressing the nuts in to cover the cookie dough really well. Place on prepared baking sheet and press a finger or the back of a ½ teaspoon measuring spoon into the center of each ball to form an indentation. 1 cup pecans
- Bake for 10-12 minutes, just until set. Be careful not to overbake.
- While cookies are still hot, using the measuring spoon to press the indentation again so there is a good space for the caramel to go.
- Combine the caramel and water in microwave-safe bowl and melt by heating in 20-30 second intervals and stirring in between, about 1-2 minutes total. Pour melted caramel into the depression in each cookie. ¾ cup Kraft Caramel Bites or 16 unwrapped caramel squares, ½ teaspoon water
- Melt semisweet chocolate with shortening in another microwave-safe bowl in 20 second intervals, stirring between each burst of heat, just until melted, about 1-2 minutes. ½ cup semisweet chocolate, 1 teaspoon shortening
- Transfer the melted chocolate to a ziplock bag and make a small snip off one corner. Drizzle the chocolate over the cookies, then let set before serving.
Notes
- Once the chocolate drizzle has set, you can freeze these cookies for up to 2 months in a freezer-safe ziploc bag. Just thaw completely on the counter before serving.
Nutrition
Easy Homemade Turtles Candy Recipe
Equipment
- baking sheets
- parchment paper
Ingredients
- 2 1/2 cups whole pecan halves
- 1 (11-ounce) package soft caramels unwrapped (about 55 caramels)
- 3 Tablespoons evaporated milk half-and-half, or cream
- 1 (11.5-ounce) package milk chocolate chips (about 2 cups)
- 2 teaspoons coconut oil or shortening
- Maldon flaky salt for decorating (optional)
Instructions
- Start by toasting the pecans on a baking sheet in a 350°F oven for 8-10 minutes or on the stovetop over medium heat stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling. 2 1/2 cups whole pecan halves
- Line two large baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray, then arrange clusters of 3-5 pecans spaced apart slightly from each other for each turtle. Alternately, you can chop your pecans and make small piles of about 1 tablespoon each of the chopped pecans. Consider reserving a handful of whole pecan halves for decorating the tops of each turtle.
- In a medium bowl, combine the unwrapped caramels and evaporated milk, half-and-half, or cream. Microwave in 20-second bursts of heat, stirring between each interval, until melted and smooth. At first it won’t look like it’s working, but after 2-3 minutes the caramels will melt smoothly. Set aside to cool slightly. 1 (11-ounce) package soft caramels, 3 Tablespoons evaporated milk
- Spoon 2-3 teaspoons of the warm caramel over the pecan clusters, trying to make sure it touches all of the nuts to hold them together.
- Melt the chocolate chips and coconut oil in a medium bowl by microwaving with 20-second bursts of heat again. Stir between each interval, stopping when the chocolate is almost fully melted but not completely so you don’t overheat the chocolate. Continue to stir until the chocolate is fully melted. 1 (11.5-ounce) package milk chocolate chips, 2 teaspoons coconut oil
- Spoon 2-3 teaspoons of melted chocolate over each cluster of caramel and nuts, swirling the top with the back of your spoon for a decorative finish.
- If desired, press a whole toasted pecan in the top of the chocolate or sprinkle with some flaky Maldon salt before the chocolate has a chance to firm up. Let the candy set until the chocolate firms up completely before removing the turtles from the parchment paper. If the caramel is sticking to the parchment paper too much, try sticking them in the freezer for 10-15 minutes and the caramel should release easily after that. Maldon flaky salt
Notes
- Storage: Keep the turtles in an airtight container or in the fridge for up to 2-3 weeks with a layer of parchment or waxed paper between them. They are fine at room temperature for 1-2 weeks if your house is cool, but they usually do best in the fridge.
- Freezing: These freeze beautifully for at least 2-3 months in an airtight container. Just let them thaw on the counter for 30-60 minutes to warm up before enjoying.
- Caramel: I used Kraft caramels, but Peter’s or Werther’s would also work. If you want to make the caramel from scratch, my favorite caramel recipe for turtles is the one in my Chocolate Caramel Pretzel Bark recipe.
- Chocolate: I used good old Nestle Tollhouse milk chocolate chips, but Ghiradelli or Guittard also make excellent chips. Or you could chop up a bar of milk chocolate (we like the Pound Plus bars from Trader Joe’s) and use that instead.
- Pecans: Really you could make these turtles with any nut you like, or if you have a nut allergy, I love subbing chopped pretzels for pecans.
- Toasting pecans: But you can also toast pecans in a clean pan on the stovetop over medium heat by stirring the pecans occasionally for 3-5 minutes until slightly darkened and the nuts start to smell fragrant and warm. Be careful not to burn them. Let the pecans cool before handling.
- Fully-coated turtles: You can freeze the caramel and pecan centers, then dip them so they are fully covered in chocolate. You will probably need double the amount of chocolate though so you don’t run out. These are less sticky and messy once finished, but they don’t look quite as much like traditional turtles.
Nutrition
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