Caramel Pecan Turtles 2004 Recipes

Steps:

• preheat oven to 300 degrees. Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with spray. Place 3 pecan halves in a y shape on the foil. place 1 caramel candy in the center of each y. bake just until caramel is melted about 9 to 10 minutes.
• heat shortening an chocolate chips over low heat just until chocolate is melted. spread over candies and refrigerate for 30 minutes.

Steps:

• Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.
• Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.
• Arrange the pecans on the sheet in small groups of 3.
• To make the caramel, melt butter in a medium sized sauce pan.
• Add brown sugar, corn syrup, 7 ounces sweetened condensed milk.
• Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).
• Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.
• For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.
• Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.
• Spoon the melted chocolate over the caramel and spread around with the back of a spoon.
• Once they set up you can eat them or store them in an airtight container.
• Great for gift giving and holiday parties.

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.

Steps:

• Cream crisco and sugars. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill one hour. Heat oven to 350F. Roll out 1/3 of dough at a time, to 1/4" thickness on a floured surface. Cut out with 2 1/4" cookie cutters. Place 2" apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack. For topping, combine caramels and milk in small saucepan and melt over very low heat. Stir frequently until smooth. Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel. Melt chocolate on range top in small saucepan on very low heat. Spread rounded teaspoonfuls over top of caramel. Don't cover pecans. Cool completely.