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Chocolate Turtle Biscotti are topped with a chocolate and caramel drizzle and pecans to finish off the decadent cookie treat. Perfect to dunk into your morning coffee or with your afternoon tea.

This is my second recipe of the week for #Choctoberfest and it’s perfect treat to have with your coffee or tea. This week I’ll be sharing three recipes! Yesterday were these yummy German Chocolate Brownies, today decadent Chocolate Caramel Pecan Turtle Biscotti, and finally on Friday, Chocolate Crinkle Cake Mix Cookies.

All this week some talented food bloggers and I are sharing dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Not to mention a fabulous giveaway of a KitchenAid stand mixer! I love mine and have no idea what I would do without it.

Follow #Choctoberfest on Social Media

Be sure to use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along, and check out any of the blogs participating this year for even more chocolate goodness. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

Don’t forget to check out the recipes linked up today at the bottom of this post! Deliciousness awaits!

The Giveaway Details

One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:

a Rafflecopter giveaway

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

Check any of these blogs throughout the week for delicious chocolate recipes!

Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
Karen from Karen’s Kitchen Stories
Susan from The Wimpy Vegetarian
Rebekah from Making Miracles
Coleen from The Redhead Baker
Marcelle from A Little Fish in the Kitchen
Dorothy from Shockingly Delicious
Stephanie from Long Distance Baking
Lisa from Blogghetti
Linda from 2 Cookin Mamas
Erin from The Spiffy Cookie
Audrey from That Recipe
Maria from Living Ideas
Kate from Kate’s Recipe Box
Terri from Our Good Life
Sarah from Sarah Cooks the Books
Sue from Palatable Pastime
April from Veggies First Then Dessert
Wendy from A Day in the Life on the Farm
Kelley from Simply Inspired Meals
Iris from A Fork on the Road
Teri from The Freshman Cook
Ashley from My Southern Sweet Tooth
Heather from Join Us, Pull up a Chair
Angela from Bake It With Love
Dedra from Queenslee Appétit

How to Make Chocolate Caramel Turtle Biscotti

If you’ve never made biscotti before, let me just say do it! The crisp cookies are twice baked and that is the hardest part – waiting for them to bake – twice. You can make nearly any flavor of biscotti and I keep finding more to make.

To start, preheat your oven to 350 degrees and line your baking sheet with parchment paper. Lightly dust the parchment paper with flour. Set aside.

Then grab 2 bowls and wooden spoon (no need of for a mixer). In a medium bowl combine your dry ingredients (flour, cocoa powder, baking soda, baking powder, sugar and salt). Set aside.

In a large bowl, combine the eggs and vanilla. Add the dry ingredients to the egg mixture. Mix well with a wooden spoon until a dough has formed. Turn the dough out onto a lightly floured surface and knead a few times until the dough ball is smooth. Divide the ball in half.

Place the dough balls on the prepared baking sheet. Press each half into a log about 12 inches long and 2 inches wide. You may need to lightly dust your hands with flour if the dough is too sticky.

Bake for 35 minutes or until the logs are firm. Remove from oven and allow to cool on pan for 15 minutes.

Then using a sharp knife, slice on the diagonal 1/2 inch slices. Place slices cut side down back on baking sheet. Return pan to oven and bake for 8-10 minutes, the flip and bake another 8 minutes. Remove from oven and place baked biscotti on wire rack to cool.

Once the biscotti is cooled, it’s time to melt your caramel and chocolate.

How to melt in caramel candy in microwave

In a microwavable safe bowl, add the caramel candy and the half and half. Microwave for 30 seconds intervals, stir, and repeat until caramel is smooth. I used a plastic squeeze bottle to drizzle the caramel over the cooled biscotti but a plastic freezer bag with a corner snipped works too. Drizzle over biscotti.

How to melt the chocolate wafers in the microwave

Place the wafers in microwavable safe bowl, and microwave at 15 second intervals on HALF power, stir and repeat until chocolate is smooth. Same as the caramel, drizzle over biscotti.

Top biscotti with chopped pecans while the chocolate and caramel are still warm. Allow to set and then enjoy.