Pretzel Turtles


I've mentioned my extreme love of caramel before right? Well, I'm always looking for ways to include it during my holiday baking extravaganzas.

For some reason turtles were never my go-to choice for a bite-sized dessert. They're not very popular around here and I'm not quite sure why. I think I was at least over 18 before I ever had one before and couldn't believe people weren't gobbling these up by the handfuls.

If you're looking for a quick and easy treat to whip up for the holidays, I definitely think you should go this route. It took maybe 20 minutes from start to finish and that even allowed for the chocolate to set up in the fridge.

Pretzel Turtles
Source: The Pioneer Woman
Servings: 24
Printer Friendly

    • 24 whole pretzel twists
    • 24 Kraft caramels, unwrapped
    • 24 whole pecan halves
    • 8 oz. milk chocolate
1. Preheat the oven to 325.
2. Place the pecan halves in a single layer on a baking sheet and roast for 5-6 minutes in the oven. Allow to cool on a plate.
3. Line the baking sheet with a silicone baking mat. Arrange the pretzels in an even layer on the pan and the place a caramel on top of each pretzel. Bake for 5-6 minutes or until the caramels are just softened, but not melty.
4. Quickly place a pecan half on top of each caramel, pressing it down into the pretzel.
5. Melt the chocolate and drop tablespoon sized dollops onto the silicone baking mat. Spread evenly into a circle and press the pecan/caramel/pretzel combination directly into the center. Repeat with remaining pretzels. Allow to cool completely before serving.

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