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Saturday, September 17, 2011

{recipe} turtle tassies

The holiday season is absolutely my favorite time to make goodies of all kinds--from breads and rolls to cookies, cakes, and pies. Something about the change in weather automatically makes me want to make something warm and delicious. It's been chilly here, and all I want to do is bake!

I made Turtle Tassies this week, and I {LOVE} them!!! ♥

Here's why...

1.  They consist of sugar cookie dough, caramel, chocolate, and pecans...four of my most favorite things in the world. Seriously, how can you resist?

2.  It uses a sugar cookie mix, which makes them fast and easy to make.

3.  They are perfect for giving, or for keeping.  :)

This recipe is actually the combination of two different recipes.  The original Turtle Tassies recipe called for  Kraft Caramels as the ooey gooey caramel centers (which you could still  totally do), but I am a homemade caramel lover, and I couldn't resist changing it up.  TOTALLY worth it--this caramel is to die for!

Turtle Tassies
 Source:  adapted from The Girl Who Ate Everything and Giada De Laurentiis

1 Betty Crocker Sugar Cookie Mix
Butter and egg from sugar cookie mix directions
3/4 c. chocolate chips
1/2 c. chopped pecans


1/4 cup heavy cream
¼ c. unsalted butter, at room temperature
3/4 c. light brown sugar
½ T. water

Preheat oven to 375 degrees.

Make dough according to package directions. Make 36 (1-inch) balls (I usually make 24--to fit a standard size mini muffin pan).  Press each ball into the bottom of each mini muffin cup and press up the sides.

Bake 8-9 minutes or until edges just start to brown. While the crust is baking, in a medium heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.

Remove pans from oven. Using the back of wooden spoon, press down the sides and bottom of each cup to flatten, being careful not to make holes.

Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup.

Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Cool for five minutes then remove with narrow spatula or a knife.

Have a fabulous weekend everyone!


Blogger Vanessa said...

Looks yummy!


September 17, 2011 at 10:52 AM  
Blogger gigi123 said...

Just sinful! :)

September 17, 2011 at 11:06 PM  

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