You can easily make these with store-bought caramels, but if you want to go the homemade route, I recommend using this recipe for Soft Caramels.
Yield: 24 Bacon Turtles
Ingredients:
- 6 strips of bacon, cooked until crispy and cooled
- 96 toasted pecan halves (about 12 ounces)
- 1 pound soft caramels, either store-bought or homemade
- 12 ounces chopped semi-sweet chocolate
- Flaked sea salt, optional
Preparation:
1. Cover a baking sheet with a strip of aluminum foil, and spray the foil with nonstick cooking spray. Break the crispy bacon strips into four pieces, so that you have 24 small strips of bacon.
2. Arrange the toasted pecans in clusters of four pecans on the baking sheet, with each pecan pointing in a different direction like turtle legs.
3. If you are using store-bought caramels, unwrap them all. Place the caramels in a medium microwave-safe bowl. Microwave the caramels in 30-second intervals, stirring after every 30 seconds, until the caramels are melted and smooth. If your caramels are very firm, add a spoonful of milk or cream to make them a little softer.
4. Allow the caramel to cool slightly, then drop a spoonful of caramel on top of each cluster of pecans.
5. Press a strip of bacon down on top of the caramel on each turtle cluster. Refrigerate the tray to set the caramel, for about 15 minutes.
6. Place the chopped chocolate in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted.
7. Pour a spoonful of melted chocolate on top of each turtle cluster, until most of the caramel is covered with chocolate.
8. While the chocolate is still wet, sprinkle a pinch of flaked sea salt on top of each turtle cluster. Refrigerate the tray to set the chocolate, for about 20 minutes.
9. Store Bacon Turtles in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature before serving.
