(Idiot Proof) Salted Chocolate Covered Pretzel + Nutella Turtle Cookies
Combine the flavors of pretzels, chocolate, Nutella, and pecans in these delectable Turtle Cookies.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 20
vegetarian
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
candy
- 10 ounces milk chocolate or semi-sweet chocolate chopped, divided
- 20 pretzels
- 20 large rounded tsps nutella (i really just eyeballed it)
- 40 whole pecans toasted
- 24 caramels unwrapped (i used werther's original)
- 2 tablespoons heavy cream or canned coconut milk
- flaked vanilla sea salt
- 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
As a busy housewife, I'm always looking for quick and easy recipes that the whole family will enjoy. These Salted Chocolate Covered Pretzel + Nutella Turtle Cookies are the perfect solution! They're made with just a few simple ingredients, and they're ready in no time.
The combination of salty pretzels, sweet chocolate, creamy Nutella, and crunchy pecans is irresistible. And the best part is, these cookies are so easy to make, even beginner bakers can handle them. So if you're looking for a delicious and easy treat, give these Salted Chocolate Covered Pretzel + Nutella Turtle Cookies a try. You won't be disappointed!
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.
- 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.
- 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.
