Why You’ll Love This Recipe

Hands-off melting: the slow cooker does the heavy lifting of melting the chocolate and candy coatings so you don’t have to stand at the stove.
Big batch, small effort: you can make dozens of these at once — great for gifts, parties, or holiday trays.
Flexible and fun: you can adjust the nut type, chocolate type (milk, dark, white), or drizzle extra toppings for flair.
Appealing texture: the crunch of the pecans, the chew of caramel and the smooth chocolate coating make for a satisfying treat each time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pecans (coarsely chopped or halves)
Chocolate candy coating / almond bark (or a candy-coating alternative)
Chocolate bar or melting chocolate (to deepen the chocolate flavour)
Caramel bits (or chopped soft caramels)
Optional: additional chocolate chips for drizzle or topping
Optional: sea salt, chopped extra pecans for garnish

Directions

Lightly grease the insert of your slow cooker (crock pot), or use a liner if you prefer.
Place the pecans in the bottom of the slow cooker in an even layer.
Break up the candy coating/almond bark and the chocolate bar into pieces and place on top of the pecans in the slow cooker.
Cover and set the slow cooker to LOW. Let the chocolate and coating melt for about 1 hour (or until visibly melted and smooth). Occasionally check and stir gently when things begin to soften.
Once melted, stir the pecans and chocolate mixture until the nuts are evenly coated.
Stir in the caramel bits (or chopped caramels) and mix until the caramel is distributed and begins to melt/soften into the cluster mixture.
Line a baking sheet or tray with parchment paper. Using two teaspoons or a small cookie-scoop, scoop portions of the mixture and drop onto the parchment, spacing them so they don’t touch.
If using optional toppings: drizzle extra melted chocolate chips over the clusters, sprinkle chopped pecans or a pinch of sea salt while still slightly warm so toppings adhere.
Allow the clusters to set completely at room temperature. If you wish to speed up setting, place in the fridge for 15-30 minutes until firm.
Once set, store in an airtight container.

Servings and timing

Makes approximately 40-45 candies (depending on size of scoops).
Prep time: ~10–15 minutes (including lining parchment, chopping nuts, unwrapping caramels).
Cook (melting) time: ~1 hour on LOW (once mixture is in cooker).
Additional set time: ~30 minutes.
Total time: ~1 h 30 min to ~1 h 45 min.

Variations

Use almonds or cashews instead of pecans for a different nut profile.
Try white chocolate coating or milk chocolate instead of dark or semi-sweet.
Add a pinch of sea salt on top of each cluster to enhance flavour contrast.
For extra chew: mix in small pieces of toffee or butterscotch bits.
Drizzle contrasting chocolate (white over dark or vice versa) for decorative effect.
Make mini-versions (smaller scoops) to serve as bite-sized candies or treat balls.

Storage/Reheating

Store in an airtight container at room temperature in a cool, dry place for up to 1-2 weeks (longer if sealed well and kept cool).
If your kitchen is warm, you may refrigerate to prevent melting; note that refrigeration may make the chocolate slightly firmer.
Freezing: you can freeze the clusters in a freezer-safe bag or container for up to 2 months. Thaw in the fridge or at room temperature before serving.

FAQs

What size slow cooker should I use?

A 4- to 6-quart (approx. 4-6 L) slow cooker works well for this recipe. Make sure the mixture isn’t so deep that melting is uneven.

Do I need to toast the pecans beforehand?

No, it’s optional. Raw pecans work fine. Toasting will deepen the flavour slightly, but isn’t required.

Can I use regular chocolate chips instead of almond bark/candy coating?

Yes, but the candy coatings (almond bark, candy melts) are formulated to melt smoothly and set firm. If you use regular chocolate chips, you may need to add a bit of shortening or ensure careful stirring so they melt evenly and set properly.

Why is it called “turtle” candy?

Because the clusters of nuts coated in caramel and chocolate resemble the shell of a turtle. The name stuck for this style of candy.

Will the candy stick together when storing?

Yes, if clusters touch or are stacked without separation. To avoid sticking, place parchment or waxed paper between layers in your container.

Can I double the recipe?

Yes — you can, but be careful: larger batches may take more time to melt evenly and may need to be done in batches to avoid caramel or chocolate getting grainy.

Why did my chocolate seize or look grainy?

If moisture gets into the slow cooker (e.g., condensation drips from lid), or if the heat is too high, the chocolate can seize. Keep the slow cooker on LOW, minimize lid removal, and wipe any condensation off before replacing the lid.

Can I use sea salt or toppings on these?

Yes — a sprinkle of flaky sea salt on each cluster adds a nice contrast to the sweet chocolate and caramel. You can also top with chopped extra pecans or sprinkles if giving as gifts.

How long does it take to set?

At room temperature, clusters generally set within 30-60 minutes. You can place them in the fridge for 15-30 minutes to speed up the process if needed.

Conclusion

Crock Pot Turtle Candy offers a simple yet indulgent way to create classic chocolate-caramel-pecan clusters without a lot of fuss. With minimal ingredients, your slow cooker does most of the work melting and combining everything, and you end up with rich, homemade candies perfect for sharing, gifting or treating yourself. Enjoy making (and eating) every bite!

Crock Pot Turtle Candy

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This Crock Pot Turtle Candy is a decadent slow-cooker dessert made with pecans, caramel, and chocolate that melt together into irresistible bite-sized clusters. Perfect for holidays, parties, or gifting, these candies combine crunchy nuts, gooey caramel, and smooth chocolate for the ultimate treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 40–45 candies
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups pecan halves or coarsely chopped pecans
1 lb chocolate candy coating or almond bark (broken into chunks)
1 cup semi-sweet or milk chocolate chips
1 cup caramel bits or 20–25 soft caramels (chopped)
Optional: 1/2 cup extra chocolate chips for drizzle
Optional: flaky sea salt or extra chopped pecans for topping

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Instructions

Lightly grease or line your slow cooker with a liner for easy cleanup.
Place the pecans evenly in the bottom of the crock pot.
Add the broken candy coating and chocolate pieces on top of the nuts.
Cover and cook on LOW for about 1 hour, or until the chocolate is mostly melted. Stir gently once or twice during melting.
Once smooth, stir in the pecans until fully coated.
Add caramel bits or chopped caramels, stirring until they soften and distribute evenly throughout the mixture.
Line baking sheets with parchment paper. Drop spoonfuls of the mixture onto the parchment, leaving space between clusters.
Drizzle with melted chocolate, sprinkle with sea salt, or top with chopped pecans if desired.
Allow clusters to cool and set completely at room temperature, or refrigerate for 15–30 minutes to speed up setting.
Once firm, store in an airtight container.

Notes

Use almond bark or candy coating for best results — it melts and sets more easily than regular chocolate.
For a flavor twist, substitute almonds, cashews, or walnuts for pecans.
Top with a pinch of flaky sea salt to balance sweetness.
Store between layers of parchment to prevent sticking.
These candies make great homemade holiday gifts.

Nutrition

Serving Size: 1 candy cluster
Calories: 150
Sugar: 12g
Sodium: 25mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 3mg