"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caramel Pecan Turtles Recipe

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This recipe for Caramel Pecan Turtles, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Bright
Added: Saturday, November 24, 2007


1 cup Crisco or 1 Crisco stick,
1 ½ c. sugar,
½ c. brown sugar,
2 T. milk,
3 eggs,
1 tsp. vanilla,
4 to 5 c. flour,
1 ½ tsp. baking soda,
1 ½ tsp. cream of tartar,
1 tsp. salt,

Carmen and chocolate topping:

28 caramels,
2 T. milk,
3 c. pecan halves,
1- 6-oz. bag semi-sweet chocolate chips,

Cream Crisco shortening and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar & salt. Mix into creamed mixture. Chill one hour. Heat oven to 350 degrees.

Roll out 1/3 of dough at a time, to ¼ inches thickness on a floured surface. Cut out with 2 ¼ inch cookie cutters. Place 2 inches apart on ungreased baking sheet. Bake 5-6 minutes, until edges are slightly golden. Remove to cooling rack.

For topping, combine caramels & milk in microwave-safe bowl. Cover with wax paper. Microwave at 50 % for 1 minute. Stir, repeat until smooth. Drop rounded teaspoonfuls on top of each cookie.

Place 3 pecan halves around edge of caramel. Place chocolate chips in microwave-safe cup. Microwave at 50% for 1 minute. Stir. Repeat until smooth (or melt on range top in small saucepan on very low heat. Spread rounded teaspoonfuls over top of caramel. Don’t cover pecans. Cool completely.




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