Delicious nutty homemade chocolate and caramel candies created with cashews, macadamia nuts, and pecans; a too cute and fun twist on Chocolate Turtles.
Preheat oven to 325F degrees.
Line baking sheet with parchment paper/Silpat mat. Arrange 20 clusters of 4 cashews and 1 macadamia nut; the cashews are the tortoise legs and the macadamia nut the heads. Gently flatten caramels and place them on top of each cluster.
Bake 5 minutes, or until caramels begin to melt.
Meanwhile, in a microwave-safe bowl, add chocolate melting wafers. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15-second increments until candy wafers are completely melted.
Dollop a teaspoon of melted chocolate onto each melted caramel and top with a pecan.
Allow Chocolate Tortoises to set in the refrigerator for 30 minutes. Bring to room temperature before serving. Eat & Enjoy!
Chocolate Tortoises should be stored in an airtight container and will keep for up to 2 weeks.
Snap a photo and hashtag #sarahsbakestudio or tag me @sarahsbakestudio on Instagram!
© All images and content on Sarah's Bake Studio are copyright protected. Please do not use my images without prior consent.If you wish to republish this recipe, please re-write the recipe in your own words or link back to this post for the recipe. Thank You.
This post may contain affiliate links. Please see my disclosure policy.
Chocolate Tortoises | https://sarahsbakestudio.com/chocolate-tortoises/
© All images and content on Sarah's Bake Studio are copyright protected.