These Pretzel Turtles are the perfect combination of sweet and salty! Made with just 4 ingredients, these are ideal little treats to serve for the holidays! A little crunchy, a little chocolate, a little caramel – to die for.
Salty, sweet and incredibly delicious, these homemade Pretzel Turtles are the perfect combination of flavors! Turtles are a classic found at most chocolate stores, but they’re so easy to make at home.
All you need are 4 ingredients, 5 if you count the salt, to make this yummy treat! Impressive enough to serve for the holidays, yet easy enough to make when you’ve got a late night hankering for something sweet.
Why Make These Pretzel Turtles
- Super Easy To Make
- Delicious Salty and Sweet Combination
- Uses Just 4 Ingredients
- Perfect For the Holidays
- Make For Awesome Gifts!
- Fun To Make With Kids
Let me tell you about these Pretzel 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…or Goddess. These pretzel turtles are the perfect holiday treat!
Ingredient Notes
- Pecan Halves – I like to buy the big bags of Pecans from Costco, and I usually buy a few during the holidays, since I use them a lot.
- Pretzels – These come in many different shapes and sizes, so use the smaller pretzels or the square ones.
- Caramels – Individually wrapped caramels, so this is where you’ll be spending most of the time, just removing the wrappers.
- Chocolate – I went with semi-sweet chocolate chips but use your favorite.
- Fleur De Sel – This is an optional ingredients, but if you like sweet and salty, you’ll want to add a few flakes of this salt on each pretzel turtle.
How to Make Pretzel Turtles
- Preheat Oven: Preheat your oven to 325°F.
- Roast Pecans: Roast the pecan halves for about 5 minutes or until they become aromatic.
- Assemble: Next, lay the pretzels on a baking sheet lined with silpat or parchment paper, and then set a caramel on top of each pretzel. I did 7 rows of 5 pretzels on each row.
- Melt Caramel: Transfer the baking sheet to the oven and bake for about 5 to 6 minutes until the caramels soften, but make sure they do not melt. Next press pecan halves on top of the caramels.
- Add Chocolate: Melt the chocolate chips in the microwave in 30 seconds intervals. Stir after every 30 seconds until smooth and melted. Remove the pretzels from the baking sheet. Use a measuring spoon to spoon small dollops, about half a tbsp of chocolate over the baking silpat. Take the pretzels and gently press on top of the chocolate. Continue until finished. If you have some leftover chocolate, drizzle some on top of the pretzels and sprinkle with fleur de sel.
- Cool & Serve: Allow them to cool completely before serving. To speed this up you can pop them in the fridge for about half hour.
FAQs & Expert Tips
FAQs
They get their cute name based on their shape, which look like little turtles with a chocolate shell.
You can use any type of chocolate for these Pretzel Turtles! I used semi-sweet, but you can use milk, dark or white if you prefer! Try a few of each or mix and match for the ultimate chocolate treat!
This recipe makes 35 pretzel turtles!
A great idea is to use chocolate rolos instead of caramels. They come complete with chocolate and caramel!
Tips
- For these pretzel turtles I used semi-sweet chocolate only, but if you like milk chocolate, feel free to use it! You could also use a mix of the two.
- If you have some leftover chocolate, drizzle some on top of the pretzels. For perfect sweet and salty combination, sprinkle with some fleur de sel, which just means sea salt. I love the combination of salt and chocolate together. Trust me, it’s to die for.
- You have to wait until the chocolate cools and hardens! To speed up the process pop them into the fridge for a bit, and then finally you can enjoy these delicious morsels
- Use a baking sheet lined with silpat or parchment paper for the easiest cleanup!
- Add a teaspoon of espresso powder to the melted chocolate for a mocha flair.
Storing
You can store these pretzel turtles in airtight container in the refrigerator or at room temperature for up to 2 weeks. Make sure to keep them away from warm temperatures or the chocolate will start to melt.
Freezing
Layer your turtles in an airtight container with parchment or wax paper in between (this will prevent them from sticking together.)
Freeze for up to 2 months, then defrost at room temperature before serving.
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Pretzel Turtles
Ingredients
- 35 pecan halves
- 35 pretzel twists
- 35 caramels
- 12 ounce chocolate chips semi-sweet
- 1 teaspoon fleur de sel
Instructions
- Preheat Oven: Preheat your oven to 325°F.
- Roast Pecans: Roast the pecan halves for about 5 minutes or until they become aromatic.
- Assemble: Next, lay the pretzels on a baking sheet lined with silpat or parchment paper, and then set a caramel on top of each pretzel. I did 7 rows of 5 pretzels on each row.
- Melt Caramel: Transfer the baking sheet to the oven and bake for about 5 to 6 minutes until the caramels soften, but make sure they do not melt. Next press pecan halves on top of the caramels.
- Add Chocolate: Melt the chocolate chips in the microwave in 30 seconds intervals. Stir after every 30 seconds until smooth and melted. Remove the pretzels from the baking sheet. Use a measuring spoon to spoon small dollops, about half a tbsp of chocolate over the baking silpat. Take the pretzels and gently press on top of the chocolate. Continue until finished. If you have some leftover chocolate, drizzle some on top of the pretzels and sprinkle with fleur de sel.
- Cool & Serve: Allow them to cool completely before serving. To speed this up you can pop them in the fridge for about half hour.
Recipe Notes
- For these pretzel turtles I used semi-sweet chocolate only, but if you like milk chocolate, feel free to use it! You could also use a mix of the two.
- You have to wait until the chocolate cools and hardens! To speed up the process pop them into the fridge for a bit, and then finally you can enjoy these delicious morsels
- Use a baking sheet lined with silpat or parchment paper for the easiest cleanup!
- Add a teaspoon of espresso powder to the melted chocolate for a mocha flair.
- You can store these pretzel turtles in airtight container in the refrigerator or at room temperature for up to 2 weeks. Make sure to keep them away from warm temperatures or the chocolate will start to melt.
- Layer your turtles in an airtight container with parchment or wax paper in between (this will prevent them from sticking together.)
- Freeze for up to 2 months, then defrost at room temperature before serving.
I am reading the directions and sorry to be such a novice but you lost me when you say “Take the pretzels and gently press on top of the chocolate. Continue until finished”. Aren’t the pretzels already on the bottom so why are you pressing pretzels on top?
They’re not, if you read up above a couple lines, it tells you to remove the pretzels from the baking sheet.
Thank you for this Joanna ! Always look forward to your posts!
Stay well!
I made it and my husband finished half before I put them together. And when it’s done, it’s gone lol
Lol that’s amazing! That’s exactly what happens in our kitchen too 🙂
These look delicious. How far ahead would you recommend make these?
You could probably make them a couple days ahead.
I use rolos instead of caramels…bake about 5 minutes at 250. Then press on the pecan. Drizzle with chocolate.
I love rolos!!
What is silpat, and where does one get it???
A silpat is a french non stick baking mat and you can get one at Amazon. I have provided a link for you https://www.amazon.com/gp/product/B00008T960/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=josfav-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00008T960&linkId=9b5b0b2810fb71db76fc07555659b6aa
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 🙂
Thanks Lalaine! You’re awesome, love your blog too!