Chocolate Covered Turtles Recipes

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CHOCOLATE TURTLES® (THE CANDY)

Chocolate turtles like you buy at the store made in your kitchen.

Provided by AnastasiaLS1

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h25m

Yield 40

Number Of Ingredients 5



Chocolate Turtles® (The Candy) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange pecans on a baking sheet.
  • Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Line a baking sheet with aluminum foil; grease with butter.
  • Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
  • Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
  • Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 16.2 g, Cholesterol 6.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 33.7 mg, Sugar 13.5 g

2 cups pecan halves
2 (12 ounce) bags chocolate chips
25 individually wrapped caramels, unwrapped
2 tablespoons water
½ cup butter, softened

CHOCOLATE-COVERED TURTLES

These turtles are topped with caramel and chocolate for a truly delightful candy that's perfect for gifting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 55 to 60

Number Of Ingredients 8



Chocolate-Covered Turtles image

Steps:

  • Preheat oven to 350 degrees. Toast nuts on a baking pan for 10 minutes; remove from oven. Generously butter 5 baking pans. Arrange 5 pecan halves in a snowflake-shaped cluster, overlapping nuts in center. Repeat with remaining nuts, spacing clusters 2 inches apart.
  • In a heavy saucepan, combine corn syrup, whole milk, and sugar. Place over medium-high heat; cook, stirring occasionally with a wooden spoon, until syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Clip a candy thermometer to pan; add butter, stirring constantly until melted, keeping mixture at full boil. Slowly pour in evaporated milk; cook at a boil, stirring constantly, until temperature reaches 240 degrees (soft-ball stage), about 45 minutes. If pan starts to overflow, turn down heat for a few minutes; return to a boil.
  • Remove caramel from heat; transfer to a medium metal bowl. Cool to 200 degrees. Caramel will have the consistency of thick honey.
  • Using a spoon, gently mound 1 tablespoon caramel on top of each cluster. Allow caramel to harden. If caramel becomes too stiff, place bowl over low heat; stir constantly for several minutes until returned to proper consistency.
  • To temper chocolate, cover a heating pad with a kitchen towel, and set pad to lowest setting. Line two baking pans with parchment paper, and set aside. Using a sharp knife, shave chocolate.
  • In a medium glass bowl, heat two-thirds of the chocolate in microwave at 30 percent power for 1 minute. Stir chocolate, and continue heating at 30 percent power in 10-second intervals until an instant-read thermometer registers 120 degrees. Remove from microwave.
  • Stir in remaining shaved chocolate with rubber spatula. Stir constantly, bringing chocolate up sides and back down into bowl until temperature reaches between 86 degrees and 89 degrees. To determine if tempered, drizzle a thin line onto a cool stainless-steel surface. The chocolate should dry to a matte finish in about 5 minutes. Place bowl on covered heating pad; stir occasionally to maintain temperature between 86 degrees and 89 degrees adjusting setting if necessary.
  • Drizzle 1 tablespoon of tempered chocolate over each cluster; set aside in a cool place to harden.

1 1/2 pounds pecan halves (about 7 1/2 cups)
8 tablespoons unsalted butter, cut up, plus more for pans
2 cups light corn syrup
1/2 cup whole milk
2 cups sugar
Pinch of baking soda
1 twelve-ounce can evaporated milk
1 pound semisweet chocolate

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 48

Number Of Ingredients 8



Chocolate-Covered Caramel Nut Turtles image

Steps:

  • Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
3 cups pecan halves
8 ounces semisweet chocolate, melted

CHOCOLATE TURTLES

There's nothing slow about these turtles-they're so rich and delicious they go in a hurry around our house! They also make nice gifts at the holidays for all our "sweet tooth" friends.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 5



Chocolate Turtles image

Steps:

  • In a double boiler or microwave, melt caramels and milk. Stir until smooth. Place pecan halves in groups of three on a greased baking sheet. Spoon melted caramel over pecans (1 scant tablespoon over each cluster). , Refrigerate. Melt chocolate chips and shortening; spread over clusters. Keep refrigerated.

Nutrition Facts : Calories 101 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

1 package (11 ounces) caramels
1-1/2 tablespoons milk
1 package (6 ounces) pecan halves
1 cup semisweet chocolate chips
1 tablespoon shortening

CHOCOLATE COVERED MATZO

Provided by Taste of Home

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5



Chocolate Covered Matzo image

Steps:

  • Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

4 to 6 unsalted matzo crackers
1 cup unsalted butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Sea salt, optional

PRETZEL TURTLES®

Quick and easy Turtles® candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.

Provided by Cacki

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 14m

Yield 20

Number Of Ingredients 3



Pretzel Turtles® image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
  • Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 14.1 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 262.9 mg, Sugar 2 g

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

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