Give a twist to classic turtle candies—caramel, dark chocolate, and pecans—by wrapping them in wonton wrappers for charming edible gifts. These Turtle Wonton Kisses are a simple, festive treat perfect for holiday sharing.
Baking during the holidays always puts me in a joyful mood. Seeing seasonal baking displays in stores sparks ideas and makes me want to try new combinations. Despite so many tempting flavors, I keep coming back to the unbeatable pairing of dark chocolate and caramel.
Recently I discovered bite-sized “mini turtles” at the airport—salty pretzels held together with buttery caramel and topped with dark chocolate. I was instantly hooked and wanted to recreate that crunchy, sweet-salty feeling in a cookie variation for the holidays, swapping pretzels for pecans.
If you like shortcuts, I also have a quick version of classic turtle cookies that uses similar flavors.
Ingredients Needed
- 24 toasted pecan halves
- 1/2 cup dark chocolate chips (about 96 pieces)
- 1/2 cup caramel bits (about 96 pieces)
- 24 wonton wrappers
- 1 egg (for egg wash)
Follow along for more tips and behind-the-scenes photos on social media.
How to Make Turtle Wonton Cookies
First: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange 12 wonton wrappers spaced apart.
Second: Place 4 caramel bits and 4 dark chocolate chips in the center of each wrapper, then top with one toasted pecan half.
Third: Moisten the outer edges of each wrapper with a little water using your finger or a pastry brush. Bring the four corners together to form a sealed top, pinching the edges to close.
Fourth: Brush each sealed wonton with the beaten egg to create a light golden finish, and sprinkle with a touch of sugar if you like. Bake at 400°F for about 10 minutes, rotating the pan halfway through for even browning. Remove from the oven and let cool completely. Store in an airtight container for up to four days.
These little packages capture the best elements of turtle candies without the mess—perfect for gifting or a holiday cookie tray.
These bites were adapted from a seasonal round-robin cookie exchange where bloggers recreate each other’s recipes, often adding a personal twist. For this version, I focused on turning the treat into a tidy, handheld cookie that’s ideal for exchanging or gifting.
The recipe makes about 24 cookies and comes together quickly—prep and bake time totals around 20 minutes—so they’re great for last-minute hostess gifts or a quick batch to bring to a party.
A Few Other Cookie Exchange Ideas
- White Chocolate Cherry Cookies
- Easy Shortbread Cookies with Confetti
- Peanut Butter Pretzel Puppy Chow
- White Chocolate Candy Cane Cookies
- Chocolate Marshmallow Moonpies
- Peanut Butter Chocolate-Dipped Cookie Dough Truffles
- Cheesecake Bars
- German Pfeffernusse Cookies
- Chewy Chocolate M&M Cookies
- Easy Cut-Out Cookies
- Mini Eggnog Cakes with Praline Topping
- Copycat Starbucks Cranberry Bliss Bars
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Turtle Wonton Kisses combine caramel, dark chocolate, and pecans wrapped in a crisp wonton shell—delicious and neatly packaged so you can enjoy them without sticky fingers.
Turtle Wonton Kisses – Chocolate Caramel Pecan Cookies
Ingredients
- 24 toasted pecan halves
- 1/2 cup dark chocolate chips (~96 pieces)
- 1/2 cup caramel bits (~96 pieces)
- 24 wonton wrappers
- 1 egg
Instructions
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Preheat oven to 400°F (200°C).
Prepare the wonton kisses
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On a parchment-lined baking sheet, spread out 12 wonton wrappers.
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In the center of each wrapper add 4 caramel bits, 4 dark chocolate chips, and 1 pecan half.
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Moisten the outer edges with a little water, then bring the four corners together and pinch to seal.
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Brush each wonton with beaten egg and sprinkle lightly with sugar if desired.
Bake
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Bake at 400°F for 10 minutes, rotating the pan halfway through.
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Remove from oven and allow to cool completely.
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Store in an airtight container for up to 4 days.
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Enjoy!
Notes
Nutrition
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