Turtle Pecan Krispie Treats
If you love the rich, nutty flavor of turtle candies, you're going to flip for these Turtle Pecan Krispie Treats! This recipe takes the nostalgic charm of classic Rice Krispie treats and gives them a decadent Southern twist with gooey caramel, melted chocolate, and buttery toasted pecans. It’s the perfect balance of sweet, salty, and crunchy—an easy no-bake dessert that feels indulgent without the fuss.
Whether you're making a batch for a bake sale, family gathering, or just craving something sweet, these treats come together quickly and disappear even faster. Don’t skip the toasted pecans—they bring out a warm, nutty depth that truly elevates each bite. Let’s dive in!
Ingredients
6 cups Rice Krispies cereal
1 (10 oz) bag mini marshmallows (about 5 1/2 cups)
3 tablespoons unsalted butter
1 cup chopped pecans (toasted for extra flavor)
1/2 cup caramel sauce (plus extra for drizzle)
1 cup semi-sweet or milk chocolate chips
1/2 teaspoon sea salt (optional, for sprinkling)
Instructions
Prep:
Lightly grease a 9x13-inch pan or line with parchment paper.
If desired, toast the pecans in a dry pan over medium heat for 3–5 minutes, stirring frequently. Set aside.
Melt base:
In a large pot, melt butter over low heat.
Add marshmallows and stir until completely melted and smooth.
Stir in 1/2 cup of the caramel sauce until well combined.
Mix:
Remove from heat and quickly stir in the Rice Krispies until evenly coated.
Gently fold in pecans and half the chocolate chips (they may melt a bit—this is fine!).
Press:
Press the mixture into the prepared pan using a buttered spatula or wax paper. Don’t press too hard—just enough to make it even.
Top:
Immediately sprinkle the remaining chocolate chips over the top. Let them soften slightly, then press gently into the surface.
Drizzle with remaining caramel sauce.
Optional: Sprinkle with sea salt for a sweet-salty finish.
Set & Serve:
Let cool for at least 30 minutes at room temperature before cutting into squares.