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Super Simple 2-Ingredient Turtles

December 18, 2014 by thedomesticrebel | 6 Comments

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2 Ingredient Turtles in a jar on a red plateYou guuuuyyyyyysssss. These turtles. I can’t even.

Most recipes on the interwebs feature three or four-ingredient turtles, and that’s totally cool. But if you’re like me, you kinda sorta get a little pissy whenever you have to rinse out a sticky caramel pot or when you have to pry hardened chocolate off of a spoon. Like seriously, I would love to have a live-in permanent dishwasher. It would be AWESOME, and I would pay them entirely in treats.

But since I haven’t made it yet (at least to the caliber of hiring staff), I’ll have to settle with cutting out the middle man by using Rolo candies instead of your traditional caramel squares and melting chocolate. Rolos take the guess-work and fuss out of making homemade candy since you simply upwrap them and melt them for a delightful treat! No sticky bowls, no frustrated dishwashers. Easy-peasy, yo.

2 Ingredient Turtles close-up in a jarAnd if you’re feeling extra fancy, you can always roll these poppable, addictive treats in sprinkles like I did for a festive touch. These really could not be simpler to make and hellooooo, no dishes equals a happy Hayley.

(Oh, and if you’re lookin’ for work, I *do* have a sink full of dishes at the moment soo… inquire within) 🙂

2 Ingredient Turtles in a jar with a red and white ribbon tied around it

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5 from 1 vote

Super Simple 2-Ingredient Turtles

These two-ingredient turtles are the EASIEST candies you'll ever make! Roll the melted chocolate edges in sprinkles for a festive touch that looks great any time of year.
Prep Time10 mins
Total Time10 mins
Course: Candy
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • Rolos unwrapped
  • Pecan Halves I like using Diamond of California Shelled Pecans
  • Sprinkles if desired

Instructions

  • Line a baking sheet with foil and preheat your oven to 300 degrees F. Place a pecan half down on the prepared baking sheet and very gently top it with an unwrapped Rolo candy. The pecan halves can be a little teeter-tottery, but try to balance them or choose flatter pecans as best as you can. There's no right or wrong way!
  • Once the pecans have been topped with the Rolos, very carefully place the pan in the oven for about 2-3 minutes or until the Rolo candies are shiny but not melted. Remove from the oven and gently press another pecan half on top of each Rolo, sandwiching them slightly. Allow the turtles to cool for about 10 minutes before rolling the sides in sprinkles if you'd like. Otherwise, allow the turtles to set completely before serving or packaging. This recipe can make as many or as few turtles as you'd like.

2 Ingredient Turtles stacked on a red and white plateI love the spirited touch of the Christmas-colored sprinkles rolled around each candy; it makes them look more special and like you spent all day making these fabulous turtle candies! No one will guess they are just two simple, everyday ingredients and these make fantastic gifts for friends and family!

Have a delicious day!!

xo, Hayley

 

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Comments

  1. SaraLily says

    December 18, 2014 at 7:11 am

    CUTE! I am thinking I may make these for my Bubbie for Christmas, who LOVES turtles. Thanks for the awesome and EASY idea!! 😉

    You rock my socks, giiiirrrrrl.

    Reply
  2. Carla says

    December 18, 2014 at 7:59 am

    Your a genius!! The best blogger I have found this year!!

    Reply
    • thedomesticrebel says

      December 19, 2014 at 8:20 am

      Carla, this makes me SO happy! Thanks for brightening my morning, and Merry Christmas! xo.

      Reply
  3. CakeSpy says

    December 18, 2014 at 5:31 pm

    My favorite confectionery shop classic! And so easy that I can do it RIGHT NOW!!! I love you.

    Reply
  4. Dorothy @ Crazy for Crust says

    December 18, 2014 at 7:37 pm

    GENIUS. I love you.

    Reply
  5. Kayle (The Cooking Actress) says

    December 21, 2014 at 12:27 pm

    5 stars
    yayyyy SO SIMPLE!!

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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