CHOCOLATE CARAMEL PECAN TURTLES
One of our favorite Christmas treats loaded with pecans, delicious caramel and milk chocolate.
Provided by Six Sisters Stuff
Yield 50
Number Of Ingredients 8
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.
CARAMEL PECAN TURTLE CHOCOLATE CANDIES
Make and share this Caramel Pecan Turtle Chocolate Candies recipe from Food.com.
Provided by ChipotleChick
Categories Candy
Time 11m
Yield 26 clusters, 26 serving(s)
Number Of Ingredients 3
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.
TURTLE CHOCOLATE CARAMEL-PECAN SQUARES
Make and share this Turtle Chocolate Caramel-Pecan Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 4h30m
Yield 16 squares
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees.
- Set the oven rack to the middle postion.
- Butter and flour a 9-inch baking pan (tap off excess flour in the pan).
- For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm.
- Stir in the brown sugar and vanilla.
- Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy.
- In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well.
- Add in the mini chocolate chips (if using).
- Spread the batter evenly into the prepared baking pan.
- Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done.
- Cool completely on a rack.
- For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a Pinch of salt to a boil, over medium heat, stirring until sugar is dissolved.
- Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel.
- Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).
- Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly.
- Drizzle melted chocolate over the caramel for garnish if desired.
- Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).
- Cut into 16 squares.
- Let the squares come to room temperature before eating.
- Store in the refrigerator for up to 6 days.
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