Or would you call them albino turtles?

So, remember when I told you the other day that as soon as I put on that incredible blueberry caramel sauce on my vanilla bean ice cream it turned into a thin layer of tackiness?  Well, that gave me a genius idea. To make one of my favorite candies – turtles.

But with blueberries.

And white chocolate.

This little treat is so, so simple.  And so totally worth it.

However, the turtles must stay refrigerated.  The caramel was made to be a sauce, so it’s not as chewy of a caramel as you would typically find on a chocolate turtle. If you wanted to change the caramel texture, you’ll want to invest in a candy thermometer and allow the sugar/water mixture to reach 320 degrees F before removing from heat and adding in the blueberry puree.  Then, put back on the heat and cook until the sugar temperatures reaches 240 degrees F.

Or, you can be super lazy like me and just make the sauce which requires no candy thermometer and keep them refrigerated.

Either way, they’re flipping delicious. And since I’m always planning ahead and thinking about using different flavors, I was totally thinking about some holiday chocolate turtles with a gingerbread flavored caramel.  And dark chocolate.  Ugh.  Doesn’t that just sound divine?

Yup.  I’m talking holidays because we’ve officially passed the halfway mark.

So it’s totally acceptable.

Or at least halfway acceptable.

White Chocolate Blueberry Turtles

makes 6

• white chocolate chips
• 30 pecans
• coconut oil (optional)
• blueberry caramel sauce

In a microwave safe dish, or a double boiler, melt the white chocolate.  Add a little coconut oil (no more than a teaspoon) to make the white chocolate spreadable.

Line a baking sheet with parchment paper.

Add a dollop of white chocolate to the parchment paper, and place 5 pecans into the chocolate in a star-like shape.  Repeat 5 more times.

Spoon caramel sauce onto pecans.

Top with more white chocolate and refrigerate.  If you’re using the caramel sauce, keep refrigerated until you’re ready to serve.  If you’re making a thicker caramel, you’d want to remove from the refrigerate about 10-15 minutes prior to serving to come to room temperature.

 

 

 

So, albino turtles?  Anyone?