Frequently Asked Questions
Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate adds a richer, slightly bitter flavor that pairs well with the sweet caramel. Feel free to experiment with the type of chocolate you prefer.
What if I don’t have heavy cream?
You can use a small amount of milk or even butter as a substitute. The heavy cream helps to keep the caramel soft, so try to use a dairy alternative if possible.
Can I store these at room temperature?
Yes, you can store them in an airtight container at room temperature for up to a week. If you live in a warmer climate, consider refrigerating them to prevent the chocolate from melting.
How can I make this recipe vegan?
Use dairy-free caramel and chocolate to make this treat vegan-friendly. There are many plant-based options available that taste delicious!
Why do I need to toast the pecans?
Toasting enhances the flavor of the pecans, making them extra nutty and delicious. It’s a small step that makes a big difference!
How long do these last in the fridge?
These clusters can last up to 2 weeks in the fridge when stored in an airtight container. Just bring them to room temperature before serving for the best texture.
Can I freeze chocolate turtle clusters?
Yes! Store them in a freezer-safe container with layers separated by parchment paper. They’ll keep well for up to 3 months.
Conclusion
I hope you loved making these delicious Chocolate Pecan Turtle Clusters as much as I do! They’re the perfect treat to satisfy your sweet tooth, and they’re so easy to whip up. If you enjoyed this recipe, don’t forget to share it on Facebook using the buttons below or save it on Pinterest to make again later. Happy snacking!
Chocolate Pecan Turtle Clusters Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 clusters
Description
Decadent, nutty, and just the right amount of gooey, these Chocolate Pecan Turtle Clusters are the perfect treat!
Ingredients
- 1 cup pecan halves
- 1 cup soft caramel candies
- 1 tablespoon heavy cream
- 1 ½ cups semi-sweet chocolate chips
- ½ teaspoon sea salt (optional)
Instructions
- Toast pecans on a baking sheet at 350°F (175°C) for 5-7 minutes, then let cool.
- In a microwave-safe bowl, melt caramel candies with heavy cream, stirring until smooth.
- Arrange pecan piles on parchment paper, spoon melted caramel over each.
- Melt chocolate chips in a microwave-safe bowl, stirring until smooth.
- Spoon melted chocolate over caramel-pecan clusters and sprinkle with sea salt.
- Let clusters set at room temperature or in the fridge until chocolate hardens.
Notes
Toasting the pecans adds an extra depth of flavor. Refrigerate if you prefer firmer chocolate!
