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Chocolate-Caramel-Pecan Pretzel Bites

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 24 pretzel turtles
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24 pecan halves

24 mini pretzel twists 

24 individually wrapped soft caramel squares 

8 ounces good-quality milk chocolate, melted 


  1. Preheat the oven to 325 degrees F.
  2. Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
  3. Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
  4. Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

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