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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Caramel Pecan Turtles Recipe

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This recipe for Caramel Pecan Turtles is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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,
Directions:
Directions:
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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