Styling and Photography by Chay Berger | Food Prep by Kayla Miller

These decadent clusters of chocolate, pecans, peanut butter, and Lotus butter are the ultimate indulgent treat.

Yields 20 turtles

• 80 pecans
• ½ cup creamy peanut butter
• 4 Tbsp Lotus butter
• ¾ cup confectioners’ sugar
• ½ cup light corn syrup
• 2 tsp imitation vanilla extract
• 15 oz (425 g) semisweet baking chocolate
• 2 tsp coconut oil
• Maldon salt (optional)

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the pecans on the prepared baking sheet and roast for 10 minutes. Remove from oven and allow to cool.

Combine peanut butter, Lotus butter, confectioners’ sugar, corn syrup, and vanilla extract and mix until smooth.

Line a baking sheet with a silicone mat and place 1 Tbsp of the peanut butter mixture on the silicone mat. Repeat with the rest of the mixture, leaving some space between the dollops. Flatten them a bit and shape them, adding four pecans to each turtle. Place the baking sheet in the freezer for 30 minutes.

Meanwhile, place the baking chocolate in a microwave-safe bowl. Place the chocolate in the microwave for 1 minute, then mix. Repeat in 30-second intervals until completely melted. Add the coconut oil to the melted chocolate.

Place the frozen turtles on a cooling rack and pour about 1 Tbsp of melted chocolate in the center of each turtle, making sure it covers the chewy mixture. Add a few Maldon salt granules on top of the turtles, if desired. Once the chocolate has hardened, remove the turtles from the cooling rack by releasing them from underneath the rack to avoid cracking the chocolate.

Keep refrigerated until serving.

These turtles are very freezer friendly.