- Ingredients:
- 1 cup pecan halves
- 1 cup caramel candies (about 15-20 pieces)
- 2 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- Sea salt (for sprinkling, optional)
- Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them for about 8-10 minutes, or until fragrant. Remove from the oven and let cool.
- In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and melted.
- Line a baking sheet with parchment paper. Place small mounds of the toasted pecans (about 5-6 pecans each) on the prepared baking sheet.
- Spoon a teaspoon of the melted caramel over each mound of pecans, allowing it to drizzle down the sides.
- In another microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
- Drizzle or spoon the melted chocolate over the caramel and pecans, ensuring each cluster is well coated.
- If desired, sprinkle a pinch of sea salt on top of each cluster before the chocolate sets.
- Refrigerate the clusters for about 30 minutes, or until the chocolate has hardened.
Kcal: 150 kcal per cluster | Servings: 12 clusters
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