Description
Vanilla Wafer Turtle Cookies sandwich gooey Rolo caramel between two crispy Nilla Wafers, then dip the whole thing in smooth milk chocolate and top it with crunchy chopped pecans. You need just four ingredients, no baking experience, and about 30 minutes to make a treat that looks like it came from a candy shop.
Ingredients
- 40–42 Nilla Wafer cookies (about 1 standard box)
- 20–21 Rolo caramel candies, unwrapped
- 2 cups milk chocolate chips or melting wafers
- 1 tsp coconut oil or vegetable shortening
- 1/2 cup pecans, finely chopped
Instructions
1. Line a baking sheet with parchment paper. Unwrap all Rolo candies and lay out Nilla Wafers in pairs on a clean surface. Preheat oven to 300°F.
2. Place one Nilla Wafer flat-side up on the parchment-lined sheet. Set one Rolo in the center, then press a second wafer flat-side down on top to form a sandwich. Press gently — just enough to hold the candy in place without squeezing it out. Repeat with all remaining wafers and Rolos.
3. Slide the baking sheet into the preheated oven for 3–4 minutes, until Rolos soften but do not melt through. Remove from oven and press each sandwich lightly one more time with your fingertip. Let cool 10 minutes.
4. Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth — about 60–90 seconds total.
5. Lower one cookie sandwich into the melted chocolate using a fork or slotted spoon. Turn to coat completely, let excess drip off, then set it back on the parchment-lined sheet. Work through all cookies while the chocolate stays warm.
6. Immediately sprinkle chopped pecans over the wet chocolate on each cookie. Let set at room temperature 30–45 minutes, or refrigerate 15 minutes until chocolate firms completely.
Notes
Work in small batches when dipping — chocolate cools and thickens quickly once you start. Reheat in 15-second microwave bursts to keep it fluid.
Sprinkle a pinch of flaky sea salt over the pecans before the chocolate sets for a salty-sweet finish that takes these over the top.
Swap milk chocolate for dark chocolate to create a richer, more intense flavor that balances the sweet caramel beautifully.
Store in an airtight container at room temperature up to 1 week, or refrigerate up to 2 weeks. Freeze up to 2 months layered between parchment sheets.
Can’t find Rolo candies? Cut soft caramel squares to size as a reliable substitute.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert / Cookies
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg