Last updated on March 29th, 2019 at 03:26 pm
These Pretzel Turtles are the perfect combination of sweet and salty! A little crunchy, a little chocolate, a little caramel, a pecan equals total deliciousness!
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. For these pretzel turtles I used dark chocolate only but if you like milk chocolate feel free to use it. You could also use 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…or Goddess.
Pretzel Turtle Recipe
This recipe makes 35 pretzel turtles and here I thought this was enough to share with my family. 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.
How to Make Pretzel Turtles
Preheat your oven to 325 F degrees. You can start by roasting the pecan halves for 5 minutes or so. This step is optional, I just think pecans are better roasted.
Next you lay your pretzels on a baking sheet lined with silpat or parchment paper, 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.
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. T
I used about 12 oz of 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. Remove the pretzels 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 over the baking silpat, as seen below. Take the pretzels and gently press on top of the chocolate. Continue until finished.
If you have some left over 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.
Now comes the hardest part of all. 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. These pretzel turtles are the perfect holiday treat!
Looking for More Christmas Cookies? Try These:
- Mexican Wedding Cookies
- Chocolate Crinkle Cookies
- Thumbprint cookies
- Classic Shortbread Cookies
- Lemon Thumbprint Cookies
- Chocolate Rumballs
- Cherry Pecan Rugelach
Pretzel Turtles
Ingredients
- 35 pecan halves
- 35 pretzel twists
- 35 caramels
- 12 oz dark chocolate melted
- 1 tsp fleur de sel
Instructions
- Preheat your oven to 325 F degrees.
- Roast the pecan halves for about 5 minutes or until they become aromatic.
- Next lay the pretzels on a baking sheet lined with silpat or parchment paper, and then set a caramel on top of each pretzel.
- 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.
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 left over chocolate, drizzle some on top of the pretzels and sprinkle with fleur de sel.
- Allow them to cool completely before serving. To speed this up you can pop them in the fridge for about half hour.
Trang Ngo says
December 18, 2018 at 9:17 pmI made it and my husband finished half before I put them together. And when it’s done, it’s gone lol
Nicole Beaulieu says
December 19, 2018 at 12:30 pmLol that’s amazing! That’s exactly what happens in our kitchen too 🙂
Helene Bonte says
December 10, 2018 at 5:01 pmThese look delicious. How far ahead would you recommend make these?
Joanna Cismaru says
December 10, 2018 at 5:28 pmYou could probably make them a couple days ahead.
Rita says
December 4, 2017 at 9:10 pmI use rolos instead of caramels…bake about 5 minutes at 250. Then press on the pecan. Drizzle with chocolate.
Joanna Cismaru says
December 5, 2017 at 10:15 amI love rolos!!
Mary Jane says
October 5, 2016 at 1:01 pmWhat is silpat, and where does one get it???
Fenne Kieken says
October 5, 2016 at 2:14 pmA 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
lalaine says
December 15, 2013 at 5:28 pmJo, 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 🙂
jo says
December 15, 2013 at 8:43 pmThanks Lalaine! You’re awesome, love your blog too!