Description
Delight in these decadent Chocolate Pecan Turtle Clusters featuring a harmonious blend of rich semisweet chocolate, buttery caramel, and crunchy pecans. Perfect as a no-bake dessert, these clusters offer a sweet and salty treat that’s quick to prepare and irresistibly delicious.
Ingredients
Scale
Chocolate Mixture
- 2 cups semisweet chocolate chips
Caramel Mixture
- 1 cup caramel bits or soft caramel
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Other Ingredients
- 2 cups pecan halves
- 1/4 teaspoon salt
- parchment paper for lining
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Melt the Chocolate: In a heatproof bowl, gently melt the semisweet chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each to ensure a smooth texture.
- Melt the Caramel: In a small saucepan over low heat, combine caramel bits and heavy cream. Stir constantly until the mixture is smooth and creamy. Remove from heat and stir in the vanilla extract for extra flavor.
- Assemble the Clusters: Place one pecan half on the parchment sheet as the base of each cluster. Spoon a small amount of the melted caramel over it, then add about a teaspoon of melted chocolate on top, spreading slightly to cover the caramel.
- Add Toppings and Finish: Top each cluster with one or two more pecan halves. Drizzle with additional melted chocolate if desired, then sprinkle a tiny pinch of salt on each cluster to balance sweetness.
- Set the Clusters: Allow the clusters to firm up at room temperature or refrigerate for 20 to 30 minutes until fully set.
- Storage: Once cooled, store the clusters in an airtight container at room temperature for up to 5 days.
Notes
- For a faster option, substitute melted caramel bits with store-bought caramel sauce.
- Dip the entire clusters in melted chocolate for a richer texture and more indulgent treat.
- Ensure clusters are completely cooled before storing to prevent them from sticking together.
