Food & Cooking Recipes Dessert & Treats Recipes Chocolate Tortoises 3.5 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 1 hrs Yield: 12 Have fun making these cute chocolate tortoises. Give them as gifts or put them on a party platter -- unlike their namesakes, they'll go fast! Ingredients 48 roasted salted cashews 12 hazelnuts, toasted and loose skins rubbed off 12 soft caramels 4 ounces semisweet chocolate 12 pecans halves, toasted Directions Preheat oven to 325 degrees. On a parchment-lined rimmed baking sheet, make 12 clusters by arranging 4 cashews and 1 hazelnut (the cashews will be the tortoises' legs, and the hazelnuts, the heads). With your fingers, gently flatten caramels and place one on top of each cluster. Bake until caramels just begin to melt, 6 to 8 minutes. Meanwhile, microwave chocolate in 10-second increments until melted. Dollop 1 teaspoon chocolate onto each caramel and top with a pecan. Refrigerate until chocolate sets, about 30 minutes (or up to 2 days). Bring to room temperature before serving. Cook's Notes It's a good idea to help kids get the ingredients prepped -- toast the nuts and melt the chocolate. But they can create the critters on their own. Rate it Print