Confession time. In the past, I’ve been a little guilty of giving you all complicated recipes and playing it off like I make them all day, every day. Really though? Some of my favorite recipes are ones like this. Fast, impossible to screw up, and easy enough that you don’t have to memorize a recipe for. When I want to spend all day in the kitchen, it’s not because I want to make one fancy treat…I want to make a bunch of impressive-looking, secretly simple things to pass out to friends.
Recipe: Chocolate Turtles
These pretzel turtles are the ideal addition to your holiday treat platters. They come together in a snap and have that perfect bite of salty and sweet, my ultimate craving. No one is going to be able to resist the salty pretzel, buttery caramel, nutty pecan, and creamy chocolate combination.
Scale it up or down, depending on how many you want it to make. They’re going to fly off your cookie plates, and no one will have to know that you spent nearly no time on them.
Plus just look at these guys. They’re so cute!
Makes about 40
1 bag individually wrapped caramels
40 pecan halves
40 pretzel twists
2 cups milk chocolate chips
Preheat the oven to 250 degrees. Spread the pecan halves in an even layer on a baking sheet and toast for 7-8 minutes, tossing halfway through. Allow to cool completely.
Unwrap the caramels. Line a large baking sheet with parchment paper. Neatly line your pretzels on the sheet and top each with a caramel.
Bake for 6-7 minutes, or until the caramels are soft but not completely melted. Press a pecan half into each caramel and allow to cool completely.
Melt the chocolate chips, either in the microwave or a double boiler. (Either I have the strongest microwave in history or terrible luck—I always burn my chocolate in the microwave. Instead of chancing it, I make a double boiler out of a small pot of simmering water and a glass bowl. Make sure the water never boils, only simmers gently, and doesn’t touch the bowl with the chocolate, and you will never burn chocolate again!)
Using a spoon, pour a small amount of chocolate over the top of each turtle. Allow the chocolate to harden completely before serving.
Jessica Lampe is a foodie, photographer, writer and DIY’er extraordinare from Indianapolis, Indiana, where she lives with her boyfriend and their incessantly adorable German Shepherd. When she isn’t serving up cupcakes to friends and strangers (baked goods don’t discriminate) she loves getting caught up in a good book and playing/coaching volleyball. Jessica has a bachelor’s degree in journalism and English from Bradley University, is obsessed with all things Harry Potter and lives and dies by the St. Louis Cardinals. Find her on Twitter @lampeshade12.