If there’s one thing I love, it’s a dessert that feels indulgent but doesn’t make you break a sweat in the
kitchen. These pecan caramel clusters are just that—a little sweet. a little salty and a whole lot of
deliciousness, inspired by those classic chocolate turtles we all know and love. Best of all? You don’t
even have to tum on the oven. Yep, no baking required!
I stunwed upon these delightful clusters one weekend when I was craving something chocolatey but
had zero interest in baking. A quick peek in my pantry revealed a bag of pecans, some leftover caramel
candies from a holiday pr*ct, and a stash of chocolate chips. Wth those three ingredients (and a little
creativity), these easy no-bake clusters were bom. Now freyre my go-to for last-minute desserts,
especially when I want something inwressive but effort. Let’s dive in!
Why You’ll Love These Pecan Caramel Clusters
• No oven required: Perfect for when you don’t want to heat up the kitchen_
Simple ingredients: You probably already have most of these on hand.
Sweet and salty perfection: The combination of toasted pecans, creamy caramel, and rich
chocolate is unbeatable.
Customizable: Want dark chocolate instead of semisweet? Go for it! Prefer walnuts? That works,
Ingredients You’ll Need:
• 1 % cups pecans (halves or pieces)
20 soft caramel candies (about 6 ounces)
• 2 tablespoons heavy cream
• 1 cup semisweet chocolate chips
• 1 teaspoon neutral oil (like olive oil or vegetable oil, optional for glossy chccolate)
Flaky sea salt (optional, but highly recommended!)
Step-By-Step Recipe:
Step 1: Toast the Pecans
Start by toasting your pecans—it’s a small step, but it makes a big difference in flavor. Heat a dry skilet
over medium heat then add the pecans. Stir them around for 4 to 5 minutes until they’re fragrant and
lightly toasted. Keep a close eye here because pecans can go from perfectly golden to burnt pretty
quickty_ You’ll knw.’ they’re ready when they smell amazing (seriously, your kitchen thank you). Once
toasted, remove them from the heat and let them cool slightly.
Pro Toasting the pecans not only enhances theirfiavor but also helps them hold their crunch
even gfter being mated tn caramel and chocolate.
Step 2: Make the Caramel

For the caramel, we’re keeping it simple. LJnwrap those soft caramel candies (this part is oddly
satisfying!) and place them in a microwave-safe bowl. Add wvo tablespoons of heavy’ cream to help the
caramel melt smoothly. Microwave in 30-second intervals. stirring after each round, until the caramel is
melted and silky. This should take about 1 to 2 minutes total. Let the caramel cool for a minute or two so
it thickens slightly—WW be easier to spoon onto the pecans this way.
Note: If you dont have heavy cream, you can use whole milk or even a splash of water. The texture
might be slightly dferent, but itü still work!
Step 3: Assemble the Clusters
Now for the fun part: assent)ty! Line a baking sheet with parchment paper to prevent sticking (trust me,
you'” thank yourself later). Arrange your toasted pecans into small clusters of 3 to 4 pieces, overlapping
them slightly to create a sturdy base_ Spoon about 1 to 2 teaspoons of caramel onto the center of each
pecan cluster. The caramel should pool nicety over the pecans but not spill everywhere—if its too runny,
let it cool a little longer. Once all your clusters are topped with cararnel, let them sit for about IO minutes
to firm up.
Step 4: Melt the Chocolate
VM1ile the caramel is setting, melt your chocolate chips. Place them in a microwave-safe bowl and heat
in 30-second intervals, stirring VEII ater each rtwnd, until the chocolate is smooth and completely
melted. If you want that glossy, professional finish, stir in a teaspoon of neutral oil. This is optional, but it
gives the chocolate a nice sheen and makes it easier to spread.
Step 5: Add the Chocolate and Finishing Touches
Now comes the best part: covering everything in chocolate. Spoon a generous amount of melted
chocolate over each cluster, making sure to cover the caramel while leaving some of the pecans peeking
out (because, lets be honest, they’re too pretty to completely hide). If you’re a fan of that sweet-and-
salty conm sprinkle a pinch cf flaky sea salt on top while the chocolate is still wet.
Step 6: Let Them Set
All thats left is to let these beauties set You can leave them at room temperature for about 30 minutes,
or if you’re impatient like me, pop the tray in the fridge for 15 minutes to speed things up. Once the
chocolate has hardened, they’re ready to
Storage Tip: These pecan caramel clusters can be stored in an airtight container at room
temperaturefor up to a week—if they last that long !

Final Thoughts:
Every time I make these, I’m reminded how something so simple can be so satisfying. The toasty
pecans, gooey caramel, and rich chocolate make the perfect bite. i,nmether you’re v,’hipping these up for
a holiday patty, a gift box, or just a Tuesday night treat, they’re sure to be a hit. And if you’re anything
like me, you’ll probably find yourself sneaking one (or three) straight from the fridge.
So, go ahead—grab those pecans, melt some chocolate, and treat yourself to a batch of these no-bake
pecan caramel clusters. You deserve it!
Did You Try This Recipe?
I’d love to hear hoe.’ it tumed out! Share your experience in the comments below tag me social
media with your creations. Happy no-baking!