Introduction

These Chocolate Covered Roasted Pumpkin Seed Turtle Clusters are a delightful mix of crunchy, sweet, and salty flavors. Featuring toasted pumpkin seeds, rich caramel, toasted pecans, and smooth chocolate, they make the perfect bite-sized treat for any occasion.

The image shows multiple clusters of dark brown chocolate treats on a dark surface. Each cluster has a base layer of light golden toasted pumpkin seeds, topped with a smooth layer of tan caramel sauce that spills out around the edges. Drizzled over the caramel is a rich, glossy layer of dark melted chocolate with a slightly uneven texture. Some clusters are sprinkled lightly with coarse white salt flakes. A white bowl filled with toasted pumpkin seeds is placed on the right side of the image, partially in view. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pumpkin seeds (rinsed and patted dry)
1 tablespoon olive oil

Sea salt (for sprinkling)
20 ounces semi-sweet or milk chocolate (chopped; may also use dark)

24 caramels unwrapped (I used Werther’s Original)
2 tablespoons heavy cream or canned coconut milk

40 whole pecans (toasted)
Flaked sea salt (for sprinkling)

Instructions

Step 1: Preheat the oven to 325 degrees F. Spread the raw pumpkin seeds on a greased baking sheet and roast for 10 minutes to dry them out. Remove from the oven.

Step 2: Toss the pumpkin seeds with olive oil and a generous pinch of sea salt. Return them to the oven and bake for another 15-20 minutes until golden and toasted. Remove and allow to cool.
Step 3: Line two baking sheets with wax paper. In a microwave-safe bowl, melt 12 ounces of the chopped chocolate by heating in 30-second intervals, stirring after each until smooth (about 1 minute 30 seconds).
Step 4: Dollop about 1 tablespoon of melted chocolate onto the prepared baking sheets, forming small circles roughly the size of an Oreo. Repeat until you have 20-30 dollops.

Step 5: Sprinkle the roasted pumpkin seeds evenly over the chocolate dollops to cover most of the surface. Place the baking sheets in the freezer for 10-15 minutes to set the chocolate.
Step 6: While the chocolate hardens, melt the unwrapped caramels with the heavy cream or coconut milk in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth (about 1 minute 30 seconds).
Step 7: Remove the clusters from the freezer. Spoon 1-2 teaspoons of caramel over each cluster. Then press two toasted pecans into the caramel on each one.

Step 8: Melt the remaining 8 ounces of chocolate in the microwave using the same method. Drizzle this chocolate over each cluster. Sprinkle with flaked sea salt and return the pan to the freezer for 10 minutes or the fridge for 20 minutes to set.
Step 9: Serve the clusters cold or at room temperature. Store in the fridge if your kitchen is warm to prevent the chocolate from melting.

Tips & Variations

Use dark chocolate if you prefer a richer, less sweet flavor.

For a dairy-free option, use canned coconut milk and dairy-free chocolate.
Toast the pecans lightly to bring out their flavor before adding them to clusters.
Adjust the amount of caramel to your preference, but be careful not to overload the clusters to keep their shape.

Storage

Store the clusters in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage. To reheat, allow them to come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

A stack of thin, irregular chocolate bark pieces is piled high against a dark background with a white marbled surface. Each piece shows a rough, shiny dark chocolate base richly drizzled with swirls of milk chocolate and dotted with peanut butter blobs and golden roasted peanuts, creating a layered texture. The top layer is adorned with more roasted peanuts and glossy peanut butter drips, while the chocolate drizzle cascades down the sides, mixing smooth and crunchy textures. Small salt flakes and scattered peanuts lie around the base, adding a rustic touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pecans instead of toasted pecans?

Yes, but toasting pecans enhances their flavor and adds a pleasant crunch that complements the caramel and chocolate.

What if I don’t have a microwave to melt the chocolate and caramel?

You can melt them over a double boiler on the stovetop, stirring constantly until smooth to avoid burning.