A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.
| Servings | Prep Time |
| 12 candies | 20 minutes |
| Passive Time |
| 2 hours |
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A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.
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Ingredients
- 8 ounces pecans halves
- 1 tbs butter salted
- 1 tbs sugar
- 1/2 cup dulce de leche caramel
- 8 ounces dark chocolate good quality such as Ghiradelli
- 1/4 tsp sea salt
Servings: candies
Instructions
- In a small skillet, melt butter and add sugar and pecans. Stir until the sugar dissolves and then set aside.
- Meanwhile, spray a cupcake or cookie mold pan with baking spray.
- Place 4 ounces of chocolate in a microwave safe bowl and heat for one minute. Remove and stir, returning to the microwave and melting the chocolate in 30 second intervals stirring in between until melted.
- Distribute the pecans evenly among the 12 molds, making a single layer.
- Place 2 teaspoons of dulce de leche caramel on the pecans.
- Spoon one tablespoon of melted chocolate on top of the caramel, smoothing the chocolate to the edges of the mold. Melt the second 4 ounces of chocolate when the first batch has been used. If desired, sprinkle with a tad bit of sea salt.
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