Salted Turtle Candies

There’s something sweet in store for Day 11 of the 12 Days of Christmas. Welcome back!

Other than the Pink Velvet Yule Log, we haven’t celebrated with a sweet treat during this year’s 12 Days of Christmas. To rectify the situation, today I’m sharing a recipe for these super easy Salted Turtle Candies!

You know I liked to mix things up here on IBC, but when it comes to Christmas cookies, I’m a big fan of the classics. Last year I shared the recipe for Cream Wafer Cookies, my absolute favorite. As I may have told you, if they were the only cookies I had for the holidays, I’d probably be OK with that. Of course, sometimes I do crave a frosted sugar cookie or a peanut butter blossom or a cornflake wreath. Because I stick to tradition, it’s rare for me to share Christmas cookie recipes here. (If you’re looking for unique cookie recipes, check out Fall Cookie Week. That’s where I like to get creative!)

With all that being said, I do try to make at least one new cookie every Christmas. And while these Salted Turtle Candies technically aren’t cookies, they’re my something new for this year.

What I love about this recipe is that you get all the flavors of a turtle candy without all of the work. Sprinkled with a little flaked salt, the flavor combination is on point.

But don’t worry, if salt on a cookie seems odd to your family, sprinkles work just as nicely and add a pop of color.

Also, this recipe calls for semisweet chocolate, but if you prefer milk or dark, use that instead.

For this recipe I opted to use the standard square candy caramels. However, if I was making these again, I would use the Lancaster soft caramels because I prefer a softer caramel. The only thing to note here is that if you do use the Lancaster caramels, you may need double the number of caramels since they are smaller.

Not only are these a delicious “cookie,” but they will add visual impact to your cookie tray. Mixing different shapes, sizes, flavors, and textures when presenting your cookies is always a great idea.

Let me walk you through the recipe.

Makes 25 pieces

2 1/2 cups pecan halves (75 total halves)
25 wrapped caramels, unwrapped
12 ounces semisweet chocolate (or milk chocolate or dark chocolate)
2 tablespoons vegetable shortening
Flake sea salt and / or sprinkles

Begin by preheating your oven to 350 degrees F. Then line two cookie sheets with parchment paper.

Place three pecan halves in a Y-shape on the parchment paper- lined cookie sheets. Repeat with the remaining pecans.

Then, with your fingers, flatten each caramel and place one in the center of each pecan Y. Bake for 5-6 minutes until the caramel is just melted. Remove from the oven and allow the caramels to cool on the pan.

In the meantime, add the chocolate and vegetable shortening to a microwave safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted.

Spoon the chocolate on top of the caramel. Let the chocolate stand for about 2 minutes, then sprinkle with sea salt flakes or sprinkles. Allow the chocolate to set completely. Pack and store in an airtight container.

And that’s it. Homemade turtles don’t get much easier than that, right?

I’d love to know what your favorite Christmas cookie is. What new cookie recipes have you tried that have become a yearly must-make for you?

Now, in the spirit of baking and cookie making, let’s talk about today’s giveaway.

One of my favorite stores to visit during the holiday season is Williams-Sonoma. There’s something about that store this time of year that always puts me in the mood to cook and bake (and buy all new kitchen supplies). Today, I thought a $200 Gift Card to Williams-Sonoma would make a fabulous prize!

That’s right, one lucky IBC reader will win a $200 Williams-Sonoma Gift Card.

To enter to win, use the entry form below. (Those viewing this on a blog reader may need to visit the actual post by clicking here.)

See you back here tomorrow for the final day of the 12 Days of Christmas.

12 DAYS OF CHRISTMAS 2016

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