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Salted Caramel Pecan Turtles Recipe

Salted Caramel Pecan Turtles Recipe

By Kelsey Banfield

Teacher Appreciation Day is coming up (on May 5), so there’s no better time to get in the kitchen to make a sweet treat for the valued educators in your little ones’ lives! My daughter is a big fan of her teachers, so she wanted to get in on making the gift to thank them. These turtles were the perfect craft … cute, easy for little hands to make, and even easier to eat!

The best thing about this recipe is that it’s no-bake, which means no chance of burnt hands or oven-related accidents. Other than melting the chocolate and caramel - an easy kitchen task for a child to do under parental supervision - there is no other heat involved. Everything is layered together on a lined cookie sheet, dusted with fine sea salt, and set in the fridge.

While the treats are chilling, you can get creative with bags, papers, and boxes to package and present them. My kids and I like to use cute striped bags, kitchen twine, and pretty labels to wrap our foodie gifts. A simple thank you and fun sticker is all that’s needed to make them special for Teacher Appreciation Day.

With a project so easy and a recipe so tasty, you’ve got to get in the kitchen and make them for the teachers in your life!

Some more interesting posts:

Maple Bacon Caramel Corn

Salted Caramel Apple Pie Tacos

Salted Caramel Pecan Turtles

Makes: 25 turtles


  • 8 ounces roasted pecan halves
  • 1 cup caramels, unwrapped (about 5 ounces)
  • 2 tablespoons heavy cream
  • 2 teaspoons kosher salt
  • 16 ounces semisweet chocolate (not chocolate chips), finely chopped
  • fine sea salt


1. Line a baking sheet with wax paper. Place the pecans in stars using groups of 4.

2. In a small saucepan, melt the caramel, cream, and salt over medium-low heat, stirring until smooth.

3. Remove from the heat and dollop the caramel on the top center of each “pecan star.” They don’t have to be perfect circles, but they should be enough to bind the pecans. Let the caramel cool at room temperature for 20 minutes to set.

4. In a microwave-proof bowl melt the chocolate in the microwave until it can be stirred smoothly.

5. Dollop the chocolate on top of the caramel and sprinkle each with a small dusting of sea salt.

6. Slide the baking sheet into the refrigerator to chill for at least 4 hours, or up to one day. Remove and package!