Description

This Crockpot Turtle Candy recipe combines crunchy pecans, luscious melting chocolate, rich German chocolate, and gooey caramel bits to create delightful bite-sized treats. Slow-cooked in a crockpot for an easy, hands-off approach, these candies are finished with a drizzle of semisweet chocolate and optional holiday sprinkles, perfect for festive occasions or gifting.

Ingredients

Scale

Nut and Chocolate Base

16 ounces chopped pecans (454 grams)
24 ounces melting chocolate (680 grams)
4 ounces German chocolate (113 grams, 1 bar)

Caramel and Toppings

11 ounces caramel bits (312 grams)
¾ cup semisweet chocolate chips (128 grams)
Holiday sprinkles (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: Place the chopped pecans, melting chocolate, and German chocolate bar into the crockpot, preparing the base for the turtle candies.
Cook in Crockpot: Cover the crockpot and cook on LOW for 90 minutes, allowing the chocolate and nuts to slowly melt and meld together.
Stir Chocolate Coating: Stir the melted chocolate thoroughly to ensure the pecans are completely coated with the rich chocolate mixture.
Add Caramel: Add the caramel bits to the crockpot and stir gently to combine. Let the mixture continue to cook for about 3-5 minutes to allow the caramel to melt smoothly.
Form Candies: Using a spoon, scoop the chocolate-covered pecan clusters onto a sheet of parchment paper, spacing them apart so they set properly.
Melt Semisweet Chocolate: In a microwave-safe container, melt the semisweet chocolate chips in 15-20 second bursts, stirring in between to achieve a smooth texture.
Drizzle and Garnish: Drizzle the melted semisweet chocolate over each cluster and, if desired, sprinkle holiday sprinkles on top for a festive finish.
Set and Serve: Allow the turtle candies to set completely at room temperature before serving or storing.

Notes

Using a crockpot allows for gentle melting and slow cooking, preventing the chocolate from burning.
Ensure the pecans are chopped uniformly for even coating and size in candies.
Caramel bits can be substituted with homemade caramel if preferred.
For a firmer set, refrigerate the candies after drizzling the chocolate.
Store candies in an airtight container at room temperature for up to two weeks.
Holiday sprinkles are optional and can be omitted for a more classic look.