This recipe comes together quickly because it calls for store-bought pretzels, chocolate, and caramels. You can always substitute homemade caramels for the store-bought ones. If you'd like to try making your own, I recommend this recipe for Soft Caramels.
Yield: 24 Pretzel Turtles
- 24 pretzel crisps (or large pretzels of your choice)
- 14 oz soft caramels, store-bought or homemade
- 1 tbsp heavy cream or milk
- 8 oz about 1 1/4 cup) chocolate candy coating
- 1/2 cup coarsely chopped toasted pecans
1. Cover a baking sheet with aluminum foil, and spray the foil with nonstick cooking spray. Arrange the pretzel crisps on the foil.
2. > If you are using store-bought caramels, unwrap them all. Place the caramels and the heavy cream 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.
3. Allow the caramel to cool slightly, then drop a spoonful of caramel on top of each pretzel crisp. Spread it out so that it covers most of the pretzel. If it's hard to spread, wet your fingers slightly and press gently to spread it. Refrigerate the tray to set the caramel, for about 15 minutes.
4. Place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted.
5. Pour a spoonful of melted chocolate on top of each pretzel turtle, until most of the caramel is covered with chocolate.
6. While the chocolate is still wet, sprinkle a big pinch of chopped pecans on top of each candy. Refrigerate the tray to set the chocolate, for about 20 minutes.
7. Store Pretzel Turtles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, allow them to come to room temperature before serving.