Chocolate Turtle Cookies Recipes

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

Steps:

• Preheat the oven to 350°F.
• Line two baking sheets with parchment paper or aluminum foil.
• In a medium bowl, stir together the flour, baking powder, and salt.
• In a small cup, dissolve the espresso powder in the vanilla extract.
• In the top of a double boiler over hot, but not simmering water, melt the coarsely chopped chocolates with the butter, stirring frequently until smooth.
• Transfer the chocolate mixture to a large bowl. Using a wire whisk, stir in 1/2 cup of the sugar. Gradually stir in the eggs. Mix in the remaining 1 cup of sugar and the espresso/vanilla mixture. Stir in the flour mixture. Stir in the chopped nuts and chocolate chips.
• Using a 1/4 cup measuring cup, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Insert 5 pecan halves around the bottom of each cookie to represent the "turtle's" 4 legs and head.
• Bake the cookies, 1 baking sheet at a time, for 10-12 minutes, or until the cookie's tops start to crack. Do not overbake; the cookies should be soft and fudgy.
• Cool the cookies on the sheets, set on a wire rack.
• Store in an airtight container for up to 5 days. These cookies freeze well.

Steps:

• Mix the flour, cocoa and salt in a bowl.
• Beat the butter and sugar until fluffy.
• Beat in the egg yolk, milk and vanilla.
• Mix in the flour mixture.
• Cover and refrigerate for an hour.
• Whisk the egg whites until frothy.
• Form the dough into 1 inch balls.
• Dip the balls in the egg white and then in the pecans.
• Place the balls on a parchment lined baking sheet with the pecans face up.
• Indent the center of the balls with a teaspoon.
• Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
• Fill each cookie with a teaspoon of dulce de leche and top with a pecan.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.