Tuesday, December 15, 2009
Chocolate-Pecan Turtles: Traditional Way-Easy Way!
My mom is a fan of Turtle Candy. Each year someone in the family usually springs for a box of the gooey pecan treats to hide under the tree for her. After all, who can resist the combination of pecans, caramel and chocolate?! Mom is always willing to share, therefore, her offspring grew up loving turtle confections, too. Today, I'd like to share both my more time-consuming version, as well as my spare-of-the-moment-type turtle recipes. Turtle candies look great on a cookie tray or in gift boxes, but beware, they won't last long!
3/4 C sugar
1/4 C shortening
1/4 C butter or margarine
1 tsp vanilla
1 3/4 C Gold Medal Flour
3/4 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
3/4 C chopped pecans
36 caramels, unwrapped
2 TBSP milk
1 C Hershey's Chocolate Chips (6 oz.), melted
-Heat oven to 350 degrees. In large bowl, beat sugar, butter, shortening, vanilla and egg. Stir in flour, cream of tartar, baking soda and salt.
-Shape dough into 1" balls. On ungreased cookie sheets place balls 3" apart. With greased bottom of glass dipped in sugar, flatten balls slightly. Press 1 tsp pecans into each cookie.
-Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
-In small microwavable bowl, microwave caramels and milk on High for 2 to3 minutes, stirring every minute until smooth. Spoon caramel over cookies; top with melted chocolate. Cool completely, about 30 minutes.
TO MELT CHOCOLATE: Use small saucepan over low heat, stirring frequently until melted. Or microwave chocolate chips in a small microwavable bowl on High 1 to 2 minutes, stir until smooth.
Turtles-The East Way!
(Old Taste of Home Magazine)
1 pkg. 14 oz. caramels, unwrapped
1/4 C butter, cubed
2 TBSP water
5 C mini pretzel twists
1 jar (18 oz.) chunky peanut butter
26 oz. milk chocolate candy coating (Almond Bark, or melted chocolate chips with a little paraffin will work, too)
1/2 C chopped pecans
-In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel twist with 1 tsp peanut butter; top with 1/2 tsp caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
-In a microwave-safe bowl, melt chocolate coating. Using a small fork, dip each pretzel into chocolate coating until completely covered; shake off excess. Place on waxed paper. Sprinkle tops with chopped pecans. Let stand until set. Store in air tight container in a cool, dry place. Yield: 8 1/2 dozen
I will be at these recipe swaps today: