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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is my simple and easy version of a chocolate turtle recipe, also known as a pecan bud. A delicious layering of fresh pecans, chocolate and caramel all wedged together into a confectionary thriller fit for a King. Read more . Or in my case, a Queen! Enjoy! Ingredients:
1 bag of rollo chocolate caramel candies, unwrapped |
2 cups of pecan halves |
1 cup of chopped pecans |
1 cup of semi-sweet chocolate chips |
12 caramel squares, unwrapped |
1 tb butter |
Directions:
1. Preheat oven to 350 degrees
2. Cover an 8x8 inch pan with release aluminum foil, leaving extra foil on the sides (to remove candy out of the pan after cooling)
3. Pour one cup of pecan halves into the pan, spread out evenly.
4. Place the Rollo candies over the pecans.
5. Place in oven and cook for 10 minutes at 350 degrees.
6. Remove pan from the oven and pour 1 more cup of pecans over the now melted Rollo candies.
7. Press the pecans into the Rollos. Set the pan to the side and keep the oven on.
8. In a microwave-proof bowl, add the caramels and 1 TB of butter.
9. Melt on high for one minute, remove and stir to combine.
10. Place back in microwave for 30 seconds.
11. Stir well and pour caramel directly over the last layer of pecans.
12. Sprinkle the chocolate chips over the caramel evenly.
13. Place the pan back into the oven and bake for 5 minutes until the chips look shiny and are beginning to melt.
14. Remove pan and spread the chocolate across the surface of the caramel.
15. Sprinkle the chopped pecans over the melted chips and using your hands, press them firmly over the warm chocolate.
16. Let cool in pan until the chocolate is firm.
17. Slice into long bars or into small squares and serve.
18. These candies look lovely in clear cellophane bags tied with bows and make a nice food gift. You can freeze these in ziplock bags for months! These are also great for bake sales, potlucks and any family event....
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