Who doesn’t love a treat that combines sweet and salty flavors? Nobody that I know! This simple pretzel turtle recipe makes a great little holiday food gift which is what The Pioneer Woman and I used it for. You can make them a couple of days ahead and they travel perfectly. They are also really pretty with the pecan half nestled in the delicious softened caramel. I doubled the original recipe to have plenty to share.
48 mini pretzel twists
48 caramel squares
48 pecan halves
10 oz. semi sweet chocolate chips
Preheat oven to 325 degrees. Toast the pecan halves in the oven while it is preheating. On a baking sheet lined with wax paper or a nonstick baking mat, lay out the pretzel twists. Place one caramel square on each pretzel. After the oven has preheated, remove the pecans and put the pretzels in the oven to soften the caramels. This took about 7 to 8 minutes. You don’t want the caramels completely melted, just soft. My oven is a little on the cool side so you may want to check them after 5 minutes.
After the caramels have softened, place one pecan half on each, pressing to spread out the caramel. Let these cool for about 30 minutes. Melt the chocolate in a microwave safe bowl for 1 minute. Stir and continue to heat for 20 second intervals (stirring in between) until the chocolate is completely melted. Temporarily remove the candies from the baking sheet and spoon little dollops of melted chocolate on to the wax paper or baking mat. Place one candy into each puddle of chocolate pressing to spread the chocolate slightly.
Refrigerate for about 30 minutes or until the chocolate is set. Let the candies come back to room temperature before eating them.