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Salted Caramel Pretzel Turtles

Decadent and easy sweet-and-salty treats featuring crunchy pretzels, chewy caramel, and glossy dark chocolate, finished with sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 40 turtles
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

Turtle Base
  • 40-50 pieces mini pretzel twists unbroken
  • 11 oz soft caramels unwrapped (approx 1 bag)
  • 1 tbsp heavy cream or butter
  • 40 halves pecans optional, toasted
Toppings
  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil for shine
  • 1 tbsp flaky sea salt Maldon preferred

Equipment

  • Baking sheets
  • Parchment paper
  • Microwave-safe bowls
  • Spoons or piping bag

Method
 

  1. Line two large baking sheets with parchment paper or silicone mats. Arrange mini pretzels in a single layer.
  2. If using pecans, place one pecan half on top of each pretzel.
  3. In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring vigorously in between, until smooth and melted (approx 2 mins).
  4. Spoon a dollop of melted caramel onto the center of each pretzel. Allow to set at room temperature for 15 minutes.
  5. In a separate bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth.
  6. Drizzle the melted chocolate over the caramel-covered pretzels using a spoon or a small piping bag.
  7. Immediately sprinkle flaky sea salt over the wet chocolate.
  8. Refrigerate for 15-20 minutes to set completely before serving.

Notes

Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.