Pecans, caramel, and cookie bits rolled in melted chocolate!

Turtle Cookie Truffles with pecans, caramel and chocolate |

This recipe was developed in partnership with Diamond of California.

Now that Thanksgiving is in the rearview mirror, Operation Make and Eat All the Christmas Treats can officially commence. I have plenty of beloved traditions— frango mint fudge, divinity, and my grandmother’s gingersnaps just to name a few.

But since my job requires that I test out new recipes each holiday season (it’s a tough job, but someone has to do it right?), I have accumulated approximately 172 new favorite sweet treats and there’s no way I’ll get to them all this year. What’s a girl to do?

Well, I’ll do what I can. First things first,  let’s start with these amazing turtle cookie truffles that I just made up and have already fallen completely in love with.

Turtle Cookie Truffles with pecans, caramel and chocolate |

Turtle Cookie Truffles with pecans, caramel and chocolate |

Is there anything better than the combination of chocolate, caramel, and pecans? It’s a perfect combination if you ask me.

These truffles are super easy to throw together. The inside is just shortbread cookie crumbs, Diamond of California Pecan Chips, store-bought caramel sauce (though you can certainly make your own), and cream cheese. Mix it all together, chill, and then dip in melted chocolate.

You can decorate the truffles a few different ways— with a simple topping of more pecans, or you can let the chocolate set up and then drizzle with more caramel sauce and top with pecans. The extra caramel makes the truffles extra cute and scrumptious, but the caramel is quite sticky and eventually just runs all over the place. It’s best to serve and enjoy the truffles right away or chill and serve later. If you’re planning on transporting or giving these as gifts, it’s probably best to skip the extra drizzle. They’re still amazing without it!

Turtle Cookie Truffles with pecans, caramel and chocolate |

What is on your holiday baking bucket list? If there’s room for one more sweet treat (and my motto is that there is always room for more), these chocolate caramel pecan cookie truffles would love to party with you!

Turtle Cookie Truffles with pecans, caramel and chocolate |

baking tip:How to Melt Chocolate

Melting chocolate is easy! Just be sure you don’t overheat the chocolate as it can scorch and seize very quickly. When almost all of the chocolate is melted and only a few chunks remain, remove from the microwave and stir until fully melted and smooth. For best results use high quality chopped chocolate and not chocolate chips.

In the microwave— Place chopped chocolate in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring the chocolate after each.

On the stovetop— Place chopped chocolate in a heatproof bowl (I like to use glass) set over a small saucepan of boiling water. You can also use a double boiler. Stir frequently as chocolate melts.

Turtle Cookie Truffles with pecans, caramel and chocolate |

Turtle Cookie Truffles with pecans, caramel and chocolate |

Turtle Cookie Truffles

Servings: 24 truffles
Truffles filled with pecans, caramel and cookie crumbs all covered with chocolate.


  • 12 ounces shortbread cookie crumbs , see Notes (about 2 cups, 340 grams)
  • 1 cup chopped pecans , divided (113 grams)
  • 4 ounces cream cheese , at room temperature (113 grams)
  • ¼ 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


  • Either by hand or with an electric mixer, combine the cookie crumbs, 3/4 cup pecans, cream cheese, and caramel sauce.
  • Form into 1-inch balls (I used a #40 cookie scoop). Place on a pan lined with parchment or wax paper and freeze for 10 minutes.
  • Meanwhile, melt the chocolate. Microwave on high in 30 second intervals until smooth, or place in a bowl over simmering water and melt until smooth.
  • Working with each ball individually, dip in the melted chocolate and use a spoon to make sure it is completely covered. Lift the ball out of the chocolate with a fork, tapping it gently on the side of the bowl to remove excess chocolate. Place back on the lined pan. Sprinkle with remaining pecans (see Notes). Repeat with remaining truffles.
  • Let sit at room temperature for 30-45 minutes to set, or place in the fridge for 15 minutes. Because these truffles contain cream cheese, they should be stored in the fridge.



  • You can use a food processor or a large ziplock bag and rolling pin to crush cookies to crumbs. It's okay if they are not all uniform in size.
  • If desired, let the chocolate coating set first, then top with a drizzle of caramel sauce and pecans. Serve or chill immediately.
Calories: 112kcal, Carbohydrates: 8g, Protein: 1g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 28mg, Potassium: 81mg, Fiber: 1g, Sugar: 4g, Vitamin A: 73IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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, which make Completely Deliciouspossible. All opinions are always 100% my own.

To find more great recipes using nuts visit the Diamond Nuts website. You can also find them on facebook, twitter, youtubepinterest, and instagram.