(Idiot Proof) Salted Chocolate Covered Pretzel + Nutella Turtle Cookies
Combine the flavors of pretzels, chocolate, Nutella, and pecans in these delectable Turtle Cookies.
Combine the flavors of pretzels, chocolate, Nutella, and pecans in these delectable Turtle Cookies.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (14g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Line a baking sheet with wax paper or a silpat.
- In a microwave safe bowl add 8 ounces of the chopped chocolate. Melt the chocolate on 30 second intervals, stirring after each interval until melted and smooth. It took me about one minute and 30 seconds.
- Dollop about 1 tablespoon of melted chocolate in a small circle (about the size of an Oreo) onto the prepared wax paper lined baking sheet. Repeat until you have made 20 or so dollops of chocolate.
- Now take your pretzels and press one pretzel into each of the melted chocolate circles. This should push the chocolate circle out to about the size of a small-medium cookie. Place the baking sheet in the freezer for 10-15 minutes (or the fridge for 20 minutes).
- While the chocolate hardens add the unwrapped caramels and the heavy cream or coconut milk to a microwave safe bowl. Melt the caramels the same way you melted the chocolate. Melt on 30 seconds intervals, stirring after each interval until melted and smooth. It took me about one minute and 30 seconds. Set aside and let cool at least 5 minutes before adding to the cookies.
- Remove the chocolate covered pretzels from the freezer and spread about 2 teaspoons or so of the nutella (just eyeball it!) onto each pretzel and then press 2 toasted pecans into the center of the nutella. Repeat with the remaining cookies. Next spoon a little of the caramel over top of each cookie, covering most of the pecans.
- Melt the remaining chocolate in the microwave and drizzle each cookie. Sprinkle each cookie with the flaked sea salt and place the pan back in the freezer for 10 minutes (or in the fridge for 20 minutes). Serve cold or at room temperature. If your house is warm I recommend storing these in the fridge so the chocolate does not melt.
Balancing moisture barriers is the single most critical factor when combining crisp baked goods with high-moisture toppings like caramel and nut spreads. Because pretzels and pecans rely entirely on a low internal moisture level to maintain their brittle crunch, introducing dairy-heavy additions without a protective fat barrier causes rapid staleness and soggy degradation within hours. Tempering chocolate correctly and applying it as a foundational base creates a hydrophobic layer that seals out the water content from the caramel and hazelnut spread, preserving the structural integrity of the base.
Microwave melting requires strict adherence to power limits to prevent the cocoa butter from seizing and turning grainy. Utilizing thirty-second intervals at medium power prevents scorching, while the heavy cream added to the caramel provides the necessary liquid fat to keep the sugar pliable after cooling rather than hardening into a brittle glass-like pane. Toasting the pecans for precisely eight minutes at 350 degrees Fahrenheit releases their natural essential oils, intensifying the nutty profile and providing the necessary surface friction to hold the viscous caramel in place without sliding off the edges.
Dietary adjustments can be executed seamlessly by swapping the dairy components for plant-based alternatives without compromising the structural physics of the confection. Full-fat canned coconut milk substitutes for heavy cream at a strict one-to-one ratio during the caramel melting phase, and dairy-free dark chocolate sets with the exact same snap as milk chocolate provided the cocoa solids exceed sixty percent.
