Holiday baking commence…
I wanted to make a homemade version of chocolate turtles forever, and when I finally did – all I could think of is what took me so long.
I made them, a little healthier by using homemade date caramel and a little better by adding a pretzel to the base to give it added crunch.
I threw these chocolate caramel pretzels up on the the blog a couple years ago and I’m so happy I did, because they were an instant hit. I am so happy to finally be getting thise back up on the new site. You are definitely gonna want to run out and get the stuff to make these asap. Then you can make them again at Halloween, American Thanksgiving, Christmas…or just anytime because they’re amazing.
Why add pretzels
It’s a match made in heaven. No seriously, dark chocolate, caramel and pretzels are a match made in heaven and the pecans well that just throws this over the edge into being one of the best treats you’ll have.
It adds a nice crunch. Texture is everything and the pretzels add a lovely crunch to these otherwise gooey holiday cookies.
It helps hold it all together. Since the caramel is made with dates, it’s a little softer than caramel made with sugar usually is and the pretzel helps hold this all together in one neat little package.
They last a really long time like a solid week in the fridge no problem. You can also surprisingly freeze them and they thaw nicely. Not that you will need to; there is NO way these will last long enough.
Can these be made gluten free
Absolutely! There are some fantastic gluten-free pretzel brands out there. One of my favourites is glutino. You can also omit the pretzels if you want. If you do (and I don’t know why you would), just make your caramel a little bit thicker so you can push it into your pecans.
Can these chocolate caramel pretzels be made vegan
They sure can, you just need to make sure that both the pretzels and the chocolate you use are vegan. Most pretzels are but not surprisingly there are some brands that use eggs and/or dairy. Bulk Barn has a great vegan dark chocolate chunk option. Or you can buy Everland brand vegan dark chocolate chips on Amazon.
Ingredients for chocolate caramel pretzels
These homemade dark chocolate caramel pecan pretzels are perfect for your next day of holiday baking. Like the over-priced store bought turtles, but healthier and tastier.
Pitted dates – you can use fresh or dried. Dried tend to be less expensive. They also tend to be a bit hard, but that is fixed by soaking them in hot water for 15-20 min.
Coconut butter – a nice addition, but not neccessary. You can sub coconut oil or remove it altogether. I like it because it adds a creamy richness to the caramel.
Vanilla extract – this is a baking staple. It’s also incredibly expensive so if you have to substitute artificial vanilla extract don’t feel bad, it works fine.
Milk of your choice – for this recipe I prefer plant based and oat milk offers a thicker creamier texture.
Pretzels twists – the smaller ones are what you want for this recipe.
Pecans – you want them to be toasted, it adds a depth that is nice for this recipe.
Dark chocolate – you can use chips, chunks, or bars, it doesn’t matter. Whatever you have on hand.
Smoked maldon salt – it isn’t necessary, but damn is it a nice touch! You don’t need to make a special trip to get it, but if you like to cook, it’s good on so many things so it’s worth an amazon order for sure.
How to make old homemade chocolate pretzels
First make the date caramel. It’s as easy as adding all the ingredients to a food processor and blend until it is fully mixed and the texture is smooth. You can use the milk to help with blending and texture.
Melt the chocolate in the microwave 30 seconds at a time.
Assemble the caramel pretzels one layer at a time. Put a sheet of parchment down on a cookie sheet and set out the pretzels. Then you will spoon the caramel on top press in the pecans.
Put them in the freezer until they are cold. They don’t have to be frozen.
Drizzle the chocolate on top and sprinkle the salt. Then set in the refrigerator until the chocolate sets.
Store in the fridge for up to a week.
These homemade chocolate caramel holiday cookies are the perfect treat for any occasion. Made with dark chocolate, toasted pecans, sweet and silky date caramel and crunchy pretzels – it will be something the whole family loves. So much so you might need to make a double batch.
Now get your butt to the grocery store, you have some holiday baking to get started on!
Healthier Dark Chocolate Caramel Pecan Pretzel
Ingredients
Date Caramel
- 2 cups pitted dates Fresh or frozen. If they are hard, soak for 15-20 min in hot water, and drain.
- 2 tbsp coconut butter coconut oil is fine too
- 1 tsp vanilla
- pinch kosher salt
- 3-5 tbsp oat milk or other plant based or regular milk
Pretzel Cookie
- 40-48 pretzel twists
- 2-3 cups toasted pecans
- 300 grams of dark chocolate or chocolate of your choice you may use chips, chunks, or bars, it doesn't matter
- smoked Maldon salt
Instructions
- Layer two trays with parchment paper.
- Add dates to food processor and blend until completely broken up. Add coconut butter (see notes), vanilla and salt and process for 2 minutes. Next add oat milk (or any other milk, plant-based or regular) 1 tbsp at a time to give you the texture you want. If you want a harder caramel, you can omit it altogether. I added 4 tbsp. Put the caramel into the fridge until you're ready to use it.
- Melt the chocolate. In the microwave: melt for 30 seconds, remove and stir, melt again for another 30 seconds, remove and stir. Continue to melt at 30 second intervals until there's just a few tiny pieces left. Then stir rigorously until they have melted. Be careful not to burn the chocolate. Set aside. On the stovetop in a small heavy bottom pan, on medium heat, stirring consistently to make sure the chocolate doesn't burn. It only takes a couple minutes, once done, remove from heat and set aside.
- Spoon caramel onto pretzel, and make a nice layer. Then press toasted pecans into the caramel. You can press the pecans in however you like. I used half a pecan for the head and broke two pecans lengthwise and used the four pieces for the arms/legs. Fill the tray and set in freezer. Then do the next tray. Remove the first tray from the freezer and replace with second.
- Spoon the melted chocolate on top and sprinkle with smoked salt (or other flaky salt). Put in refrigerator until chocolate sets. Repeat with second tray. They are best stored in fridge for up to a week, but I can guarantee they won't last that long.
Notes
Nutrition
If you make this, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
PUMPKIN SPICE SCONES WITH MAPLE TAHINI GLAZE
DARK CHOCOLATE PECAN AND BANANA MINI MUFFINS
OLD FASHIONED PUMPKIN SPICE CAKIES
Till the next recipe,
Kristen xo
Reality has begun to hit and winter is here. Blech. That means prepping for Christmas and doing all the things like baking, etc. But you know what? I just made a batch of these to help ease the pain.
Smart thinking! I am with you – I am NOT ready for winter, even though we had a nice fall. But these delicious bites are definitely helping.
I love turtles so I couldn’t resist making these. So glad I did. They’re addictive and they’ll be perfect for the holidays.
I’m so glad you enjoyed them Colleen, hope they make it to your Holiday menu!
Love all the textures and flavors in these – definitely addictive!
They are absolutely addictive, so glad you enjoyed them!
These sweet and salty bites look so yummy… reminds me also of my childhood. I’m not familiar with the turtles treats you wanted to recreate but I’m sure you did better than the original recipe! These looks fantastic! Going in the whole family stomach for Xmas!
Oh Marie-Pierre, they must me a Prairies thing. But these homemade ones are definitely better!
There are few things I love more than a healthy turtle! Can’t wait to make these as part of my Christmas treat tray!
You will love them Terri – they are addictive!
omg these chocolate pecans was super delicious and was an instant hit at home! I had to stop myself from eating the whole batch!
Haha, I’m with you there Nancy – these don’t last long in my house!