Day 5: Pretzel Turtles

Welcome to Day 5 of 12 days of Christmas!

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First of all I don’t usually make pretzel treats, but when I saw these I knew these were for my husband as his favorite chocolate are turtles. I knew this was meant to be. I know it’s not really a cookie for my 12 days of cookies but it’s close enough, it’s a sweet treat, therefore it qualifies.

Recently I’ve come to a conclusion. I love dark chocolate more than milk chocolate which is not a bad thing because dark chocolate is healthier for you, so for these pretzel turtles I used dark chocolate only but if you like milk chocolate feel free to use that, or a mix of the two. Anyway let me tell you about these turtles. This is such a simple treat to make and they are so good. They will be popular with everyone, from kid to adult, everyone will love you and look at you like a God…uh Goddess, pardon me.

So this recipe here makes 35 pretzel turtles and here I thought this was enough to share with my family and also bring some to work. I was wrong. My dear husband, lover of turtles, claimed them all as his own. So I suppose I should make some more, but that’s OK because these are super easy to make.

Preheat your oven to 325 F degrees. You can start by roasting the pecan halves for 5 minutes or so, but this step is optional, I just think pecans are better roasted. By the way I got these pecans at Costco, they are delicious and look how gorgeous they are.

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Next you lay your pretzels on a baking sheet lined with silpat, and then set a caramel on top of each pretzel. This is where I started going nuts. Each caramel was wrapped in cellophane. I had to unwrap each caramel, which proved to be a little more difficult than it sounds. Don’t laugh, I’m serious. Luckily I was listening to my favorite Christmas music so I was singing along forgetting about the stupid caramels. Eventually I finished and it was all worth it.

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Place the baking sheet in the oven for about 5 to 6 minutes until the caramels soften, but make sure they do not melt. Next take those beautiful roasted pecan halves and carefully press them on top of the caramels. This is looking so good, it’s going to be hard to stop yourself from popping one of those beauties in your mouth, but don’t stop on my behalf, go on, eat them this way, still yummy.

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As I mentioned before I used about 12 oz of good dark chocolate and melted it, you can melt it in the microwave, or on the stove top, whatever works for you. Stir it so you get this yummy smooth melted chocolate.

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Remove the prezels from the baking sheet. Now the next part is easy, don’t get scared. Use a measuring tablespoon to spoon small dollops, about half a tbsp of chocolate in each, of chocolate over the baking silpat, as seen below. Take the prezels and gently press on top of the chocolate. Continue until finished.

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If you have some left over chocolate, drizzle some on top of the pretzels and then of course I had to sprinkle my favorite … wait for it … fleur de sel, which just means sea salt. I just love the combination of salt and chocolate together. Trust me, it’s to die for.

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Now comes the hardest part of all. You have to wait until the chocolate cools and hardens. To speed up the process, do what I did. Pop them into the fridge for a bit, and then finally you can enjoy these delicious morsels. These pretzel turtles are the perfect holiday treat!

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Day 5: Pretzel Turtles
 
Cook time
Total time
 
Author:
Serves: 35
Ingredients
  • 35 whole pretzel twists
  • 35 caramels
  • 35 whole pecan halves
  • 12 oz good dark chocolate, melted
  • 1 tsp fleur de sel
Instructions
  1. Preheat your oven to 325 F degrees.
  2. Roast the pecan halves for 5 minutes or so.
  3. Next lay the pretzels on a baking sheet lined with silpat, and then set a caramel on top of each pretzel.
  4. Place the baking sheet in the oven for about 5 to 6 minutes until the caramels soften, but make sure they do not melt. Next press pecan halves them on top of the caramels.
  5. Remove the prezels from the baking sheet. Use a measuring tablespoon to spoon small dollops, about half a tbsp of chocolate in each, of chocolate over the baking silpat. Take the prezels and gently press on top of the chocolate. Continue until finished.
  6. If you have some left over chocolate, drizzle some on top of the pretzels and sprinkle with fleur de sel.
  7. Allow them to cool completely before serving, to speed this up you can pop them in the fridge.
Notes
Recipe adapted from thepioneerwoman.com

Enjoy!

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Comments

  1. says

    Jo, these are amaaazing! They look like you slaved all day making them and yet they are so simple! This 12 days Christmas cookie you have going on is such a wonderful idea, I’ve been checking everyday what you have fresh from the oven and your yummy treats never disappoint. This is my favorite blog ever! Keep them coming :)

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