Edible DIY: Chocolate-Covered Bacon Turtles

"First you get the crispy pecans, then the chewy caramel, then the rich dark chocolate, and finally the salty, meaty bacon."



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Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon.

When I began toying with the idea of making bacon turtles, I searched online, and one of the first links to pop up: these bacon cheeseburger turtles featured on AHT. Wow. Talk about over the top.

But they weren't even close to what I had in mind: a nutty, gooey, chocolaty turtle, as big as an Oreo, with bacon surprises hidden in the shell.

Admittedly, my chocolate-covered bacon turtles are a bit involved. Preparing them will likely take you the better part of an afternoon—but there are shortcuts. I always make my own caramel (I don't have to tell you that the flavors are far superior to the store-bought kind), but in a pinch, you can melt down unwrapped caramels in the microwave or in a heat-proof bowl set over a pan of simmering water. The contents of one and a half 14-ounce packages should be the right amount.

Another cheating method: skip the process of tempering the chocolate. Tempering gives hardened chocolate a glossy finish and keeps it from melting as easily. It's a nice touch, but strictly speaking, it isn't necessary. You can simply melt the chocolate and spoon it over the cooled turtles. Just be sure to store the finished turtles in the coolest part of your kitchen, away from direct sunlight.


This recipe yields 30 turtles. It sounds like a lot, but trust me, they go fast. You can pack them all up in a tin to make a pretty hostess gift, or drop one or two into cello bags to give out as party favors. They will last for up to two weeks, stored between sheets of wax paper in an airtight container.

The combination of flavors is incredible. First you get the crispy pecans, then the chewy caramel, then the rich dark chocolate, and finally the salty, meaty bacon.