Turtles Fudge Chocolate Chip Cookies Food

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

EASY TURTLE FUDGE

Steps:

• Grease an 11 x 7 pan; set aside.
• Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
• Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
• Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
• Store in airtight container in refrigerator.

CHEWY CHOCOLATE TURTLE COOKIES

Steps:

• Heat oven to 350°F.
• Beat cake mix, Neufchatel and eggs in large bowl with mixer until blended. Stir in chocolate morsels and nuts.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Gently press 1 caramel piece into center of each.
• Bake 10 to 12 min. or until cookies are slightly firm to the touch; cool 3 min. on baking sheets. Transfer to wire racks; cool completely.

TURTLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and flour with spoon until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 7 minutes or until light golden brown. Remove from oven; press chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 pecan half on top of chocolate. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
• In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over cookies. Sprinkle with sea salt. Let stand about 2 hours or until set.

CHOCOLATE CHIP TURTLE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.

TURTLES® FUDGE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F. Coat large baking sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
• Roll tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on baking sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Remove to wire rack. Swirl caramel candy gently with knife while candy is warm, if desired. Cool completely.

TRIPLE CHOCOLATE TURTLE FUDGE

Steps:

• Line 15x10x1 inch baking pan with foil so foil extends over sides of pan.
• Grease foil.
• In large saucepan, combine sugar, butter and evaporated milk and cook and stir over medium heat until sugar is dissolved.
• Bring to a full boil, stirring constantly.
• Boil 5 minutes over medium heat, without stirring.
• Remove from heat.
• Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until chocolate is melted and mixture is smooth.
• Stir in vanilla and pecans.
• Quickly spread mixture in greased foil lined pan.
• In medium saucepan, combine caramels and water.
• Cook over low heat until caramels are melted, stirring frequently.
• Pour melted caramels evenly over fudge to cover completely.
• Arrange pecan halves over caramel.
• Cool 2 hours or until completely cooled.
• Remove fudge from pan by lifting foil.
• Remove foil and cut into squares.