Pecans, caramel, and cookie bits rolled in melted chocolate — a delicious holiday treat!
This recipe was developed in partnership with Diamond of California.
With Thanksgiving behind us, it’s officially time for holiday baking. I have several treasured traditions — frango mint fudge, divinity, and my grandmother’s gingersnaps — but each season I also test new sweets. Over the years that’s added up to dozens of tempting recipes, so I pick a few to share every year.
One of my latest favorites is these turtle cookie truffles. They’re easy to make and embody everything I love about holiday treats: buttery shortbread, crunchy pecans, sweet caramel, and rich chocolate.
The filling is simple: crushed shortbread cookies, chopped pecans, cream cheese, and caramel sauce. Combine those ingredients, chill until firm, form into balls, and then coat each one in melted chocolate. The results are bite-sized morsels that balance creamy, crunchy, and sweet flavors.
For finishing touches, you have options: press a few chopped pecans on top right after dipping, or let the chocolate set and then drizzle with more caramel and add pecans. The extra caramel is irresistible, but it can be sticky, so these are best served immediately if drizzled. If you’ll be transporting them or gifting truffles, skip the additional caramel drizzle — they’re delicious without it and hold up better.
If you need one more item on your holiday baking list, these chocolate caramel pecan cookie truffles are an excellent choice. They’re festive, easy to make, and perfect for sharing.
baking tip: How to use a double boiler to melt chocolate
Melting chocolate gently prevents scorching. Use a double boiler made from a heatproof bowl set over a pot of simmering water. A glass, metal, or silicone bowl works fine — no special equipment required.
- Fill the bottom pot with 1–2 inches of water and bring it to a low simmer. Do not boil.
- Set the bowl or top pot over the simmering water and add the chocolate.
- Stir frequently as steam warms the chocolate from below.
- When only a few small pieces remain, remove the bowl from the heat and stir until smooth.
Watch the chocolate carefully: overheating or leaving it on heat after melting can make it seize and become grainy.
Turtle Cookie Truffles
24 truffles
Ingredients
- 12 ounces shortbread cookie crumbs, about 2 cups (340 grams)
- 1 cup chopped pecans, divided (113 grams)
- 4 ounces cream cheese, at room temperature (113 grams)
- 1/4 cup caramel sauce or ice cream topping (85 grams)
- 8 ounces semi-sweet or bittersweet chocolate, chopped (225 grams)
- Additional caramel sauce for drizzling, optional
Instructions
- Combine the cookie crumbs, 3/4 cup chopped pecans, cream cheese, and caramel sauce until evenly mixed. You can use a mixer or mix by hand.
- Form the mixture into 1-inch balls (a #40 cookie scoop works well). Place them on a tray lined with parchment or wax paper and freeze for 10 minutes to firm up.
- Melt the chocolate in the microwave in 30-second intervals, stirring between each, or melt over a double boiler until smooth.
- Dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Lift it out with a fork, tap gently to remove excess chocolate, and place it back on the lined tray. Sprinkle with the remaining pecans. Repeat until all truffles are coated.
- Let the truffles set at room temperature for 30–45 minutes or chill for 15 minutes. Because they contain cream cheese, store truffles in the refrigerator.
Notes
NOTES
- Crush cookies in a food processor or place them in a large zip-top bag and use a rolling pin. Uniform pieces aren’t necessary.
- If you want a caramel drizzle, let the chocolate coating set first, then drizzle with caramel and top with pecans. Serve immediately or chill.
Carbohydrates: 8 g,
Protein: 1 g,
Fat: 9 g
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in. All opinions are my own.