CHOCOLATE AND CARAMEL TURTLES
Steps:
- Grease 2 large cookie sheets; set aside. In a double boiler or a microwave set on low power, melt the caramels and butter, stirring frequently until smooth.
- Arrange 36 groups of 3 nuts 2 inches apart on prepared cookie sheets (see photo, opposite). Spoon melted caramel by teaspoons on top of the nuts. Cool for 15 minutes.
- In a double boiler or a microwave set on low power, melt the chocolate chips, stirring frequently until smooth. Spoon the melted chocolate by teaspoons over each caramel turtle. Spread the chocolate with a spatula. Let candies set at room temperature, or to speed up the setting process, refrigerate briefly.
SALTED TURTLE TARTLETS
Add these salted turtle tartlets that are made using Pillsbury™ pie crusts and chocolate - a wonderful dessert on your party menu.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 30
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Remove crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 15 rounds from each crust; discard scraps. Fit rounds into ungreased mini muffin cups, pressing in gently. Prick with fork. Bake 10 to 12 minutes or until edges are light golden brown. Cool on cooling rack about 15 minutes. Remove from cups to cookie sheet.
- In heavy 1-quart saucepan, combine sugar, corn syrup and water. Cook over medium-high heat 10 minutes, gently swirling occasionally, until mixture turns dark golden brown. Add 1/3 cup of the whipping cream and the vanilla; stir until bubbling stops. Remove from heat. Stir in butter until smooth. Divide caramel evenly among mini muffin cups. (You'll have about 1/3 cup caramel left over. Store in refrigerator.) Sprinkle pecans evenly over caramel. Let stand 15 minutes.
- Place chocolate in heatproof bowl. In 1-quart saucepan, heat remaining 1/3 cup whipping cream to simmering; pour over chocolate. Let stand 2 minutes. Stir until smooth. Spoon chocolate over tartlets. Cool 5 minutes. Sprinkle with sea salt. Let stand 2 hours or until set.
Nutrition Facts : Calories 156, Carbohydrate 18 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 119 mg
SALTED CHOCOLATE TARTLETS
We love the sophisticated, sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners' sugar, or cocoa.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
- Bake until shells are golden, 18 minutes. Let cool completely in pan.
- In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.
Nutrition Facts : Calories 184 g, Fat 13 g, Protein 2 g
TURTLE TART WITH CARAMEL SAUCE
Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. -Leah Davis, Morrow, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place pecans and sugar in a food processor; pulse until pecans are finely ground. Add melted butter; pulse until combined. Press onto bottom and up sides of a 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Cool completely on a wire rack., For filling, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour into cooled crust; cool slightly. Refrigerate until slightly set, about 30 minutes., Sprinkle pecans over filling. Refrigerate, covered, until set, about 3 hours., For sauce, in a large heavy saucepan, melt butter over medium heat; stir in sugar until dissolved. Bring to a boil; cook 10-12 minutes or until deep golden brown, stirring occasionally. Slowly whisk in cream until blended. Remove from heat; cool slightly. Serve with tart.
Nutrition Facts : Calories 632 calories, Fat 51g fat (24g saturated fat), Cholesterol 82mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.
TURTLE TARTS
After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.
Provided by Pamela
Categories Tarts
Time 30m
Yield 40 tarts
Number Of Ingredients 8
Steps:
- Bake tart shells according to directions.
- Break up pecan pieces and place a small amount in each tart shell.
- *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
- Bring to a boil, stirring a few times with a whisk.
- Let boil for 2 minutes.
- While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
- Cool and enjoy!
- These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!
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