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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - wedges from Azteca taco salad shells cut into wedges
  • 12 ounces - caramels
  • 1/2 cups - sweetened condensed milk
  • - chopped pecans, for sprinkling over
  • - chocolate chips, for melting and drizzling
  • Directions:

    Cut salad shells into wedges. Bake at 350 degrees F until brown, about 7 minutes. Remove from oven and place wedges onto wax paper.

    Melt caramels with condensed milk in microwave for 2 to 3 minutes; stir, then heat for 2 to 3 minutes more. Spread onto wedges. Sprinkle pecan pieces over while caramel is hot.

    Note: When you drizzle caramel over shells, only put caramel onto 2 or 3 shells at a time, then sprinkle with pecans so caramel doesn't harden and keep pecans from sticking.

    Melt chocolate chips in microwave until melted; drizzle over pecan pieces and caramel on shells.

    Place in freezer for a couple of minutes so chocolate hardens. When turtle wedges are all done, put on plate in freezer until chocolate hardens. That way you can stack them and they won't stick together.

    Brief Description

    Taco salad shell wedges drizzled with caramel, pecans and chocolate.

    Main Ingredient:

    taco salad shells

    Category:  Desserts

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    May 20, 2020

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