Turtle Dessert a rich and indulgent layered dessert combining creamy chocolate, gooey caramel, crunchy pecans, and a buttery cookie crust—everything I love about turtle candies transformed into a luscious treat.
Why You’ll Love This Recipe
I love this turtle dessert because it perfectly balances textures and flavors. The crisp graham cracker crust holds the crunchy toasted pecans, while the caramel adds a sweet, gooey layer. Topping it all off is a smooth, velvety chocolate ganache that brings everything together. It’s an easy recipe that doesn’t require complicated steps, yet it looks and tastes like something special. It’s ideal for sharing at parties or enjoying as a personal indulgence.
Ingredients
1 1/2 cups graham cracker crumbs
1 cup chopped pecans, toasted
1/2 cup unsalted butter, melted
1 cup caramel sauce (store-bought or homemade)
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened.
Press the crust mixture firmly into the bottom of an 8×8-inch baking dish. Bake for 8-10 minutes, then remove and allow it to cool completely.
Evenly sprinkle the toasted pecans over the cooled crust layer.
Drizzle the caramel sauce over the pecans, gently spreading it to cover the layer evenly.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips, vanilla extract, and salt until smooth and glossy.
Pour the chocolate ganache over the caramel and pecan layer, smoothing it with a spatula for an even finish.
Refrigerate for at least 2 hours or until fully set.
Cut into squares and serve chilled or at room temperature.
Servings and timing
This recipe makes about 12 servings. The prep time is around 15 minutes, with 10 minutes baking, and 2 hours of chilling to allow the dessert to set perfectly.
Variations
I sometimes swap pecans for walnuts or almonds if I want a different crunch or flavor. Using homemade caramel sauce makes it feel extra special, but store-bought works perfectly fine. For a richer ganache, I occasionally add a tablespoon of butter or cream cheese. Adding a sprinkle of sea salt on top before chilling also enhances the caramel and chocolate flavors beautifully.
Storage/reheating
I keep leftovers covered tightly in the refrigerator for up to 4 days. This dessert is best enjoyed chilled or at room temperature, so I avoid reheating it. If I want it softer, I let it sit out for about 15 minutes before serving.
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FAQs
Can I make this dessert ahead of time?
Yes, I often make it a day in advance. It actually tastes better after chilling overnight as the flavors meld together.
What type of caramel sauce works best?
Both homemade and store-bought caramel sauces work well. I prefer a thick, buttery caramel for the best texture.
Can I use milk chocolate instead of semi-sweet?
Absolutely! Milk chocolate will make the dessert sweeter and creamier, which is a delicious variation.
How do I toast the pecans?
I toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently until they’re fragrant and slightly browned.
Is it possible to make this gluten-free?
Yes, I substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies to keep it gluten-free.
Conclusion
This turtle dessert is one of my favorite treats to make when I want something both impressive and simple. The layers of buttery crust, crunchy nuts, luscious caramel, and smooth chocolate always win compliments. It’s a dessert I enjoy sharing with friends and family, especially during holidays or special occasions. I hope you find it as delightful to make and eat as I do.
📖 Recipe:
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Turtle Dessert
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent layered dessert combining creamy chocolate, gooey caramel, crunchy pecans, and a buttery graham cracker crust—everything you love about turtle candies transformed into a luscious treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup chopped pecans, toasted
1 cup caramel sauce (store-bought or homemade)
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened.
- Press the crust mixture firmly into the bottom of an 8×8-inch baking dish. Bake for 8-10 minutes, then remove and allow it to cool completely.
- Evenly sprinkle the toasted pecans over the cooled crust layer.
- Drizzle the caramel sauce over the pecans, gently spreading it to cover the layer evenly.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips, vanilla extract, and salt until smooth and glossy.
- Pour the chocolate ganache over the caramel and pecan layer, smoothing it with a spatula for an even finish.
- Refrigerate for at least 2 hours or until fully set.
- Cut into squares and serve chilled or at room temperature.
Notes
Swap pecans for walnuts or almonds for a different crunch or flavor.
Using homemade caramel sauce adds a special touch, but store-bought works well.
For richer ganache, add a tablespoon of butter or cream cheese.
Sprinkle sea salt on top before chilling to enhance flavors.
Store leftovers covered in the refrigerator up to 4 days.
Best enjoyed chilled or at room temperature; avoid reheating.
Let sit out for 15 minutes before serving if you prefer a softer texture.
Use gluten-free crumbs for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
