Easy Pecan Caramel Truffle

 Easy Pecan Caramel Truffle

INGREDIENTS

• 1-11-oz package of individually wrapped Kraft caramels, unwrapped
• 2 ¾ cups semi-sweet chocolate chips
• 2 teaspoon coconut oil
• 120 Pecan halves
• flakey Fleur de Sel or Maldon Sea Salt

INSTRUCTIONS

1. Lay out the pecan halves on a parchment-lined baking sheet.
2. Unwrap the Kraft Caramels and place them in a 4-cup Pyrex Pitcher. Microwave them in 30 increments until softened but not melted.
3. Take two caramels and stick them together, then roll them into a ball with the palm of your hand.
4. Insert the pecan's flat side into the caramel ball, pointed side of the Pecan facing out of the caramel.
5. Form a turtle shape with the pecan (a head and 2 hands and feet)
6. Then place the chocolate chips in a double boiler, add the coconut oil. Set the heat on medium high. And whisk to combine and melt.
7. Once the chocolate has melted reduce the heat to low to keep them warm below and the chocolate above melted.
8. Dollop a generous tablespoon on each pecan mound, extending past the caramel and including a bit of the caramel, this will help keep the turtle together.
9. Allow to cool slightly, then add a pinch of the flakey salt.
10. Place the tray in the refrigerator to set and dry the chocolate.
11. Keep refrigerated until ready to serve.
12. Remove from the refrigerator at least 45 minutes before serving to soften the caramel and to make them easier to chew!

NOTES

Store the chocolate turtles in an air-tight container, layered between wax paper or parchment paper, in the refrigerator for 2-3 weeks. Or in the freezer for 2-3 months.

But before serving them allow them to be kept at room temperature for at least 45 minutes in order to softened.

For gifting, place in a decorative tin or cookie box, and explain to your recipient to keep them refrigerated.