Go Back
+ servings

Pretzel Turtles

Servings: 20 +


  • Mini pretzels
  • Caramels unwrapped
  • Pecan halves
  • 1 bag of milk chocolate chips


  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.
  • Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.
  • Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.
  • Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.
  • Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.
  • Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!