Chocolate Turtes


As a kid, my family would always go to this candy store in Dorchester, Phillips Candy House (@phillipschocolates).

I remember always personally going for anything chewy, or gummy (swedish fish), or dark chocolate.

Our family order would always have chocolate covered gummy bears, coconut clusters, and of course, turtles like the ones shown here, which my grandfather really enjoyed also.

This year for Valentine’s day, I am opting for a lot of homemade sweets (because we’re home, so why not), and I am definitely channeling all the times we visited one of the best places to get chocolate in Boston!

If you can’t get to your favorite candy store, I’ve linked how you make these in my profile, they couldn’t be easier!


Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

For the Caramel Sauce

  • 1 cup sugar

  • 6 tbsp diced unsalted butter

  • 1/2 cup heavy cream

  • 1/2 tsp kosher salt

Other ingredients

  • pecans

  • chocolate for melting- dark, milk, etc (about a cup)

  • flaked sea salt


In a heavy bottomed sauce pan over low heat, add the sugar. Stir the sugar constantly, until it liquifies. Once the sugar is dissolved and becomes a thicker brown liquid, add the butter. The mixture may bubble quickly, keep whisking. Whisk until the butter and sugar is combined. Next, slowly pour in the heavy cream and allow the mixture to boil for a minute or so. Then, remove from the heat and add the salt. Allow the mixture to cool before using. You can save leftovers in the fridge.

Assemble the Turtles

Line a baking sheet with parchment paper. Arrange in groups of 4 pecans, such that, the feet look like turtles!, making sure they are spaced apart. Then, pour some caramel on top of each pecan cluster.

While you’re doing this, melt the chocolate. I used the microwave stirring at 15-30 second intervals. You can use a double boiler also, if you would like.

Lastly, dollop chocolate on top of the caramel, and sprinkle with some flaked sea salt, if you so desire (for dark chocolate I highly recommend doing this).

Place in the fridge so the candies firm up. Once all firm, I like to store these in the fridge in an air tight container so they last longer! They’ll last a few weeks in the fridge, NOT that they’ll last that long!