Another recipe from The Girl Who Ate Everything blog. Click HERE for a link to her pictures because hers look amazing. My three favorite things are sugar cookies, chocolate and caramel so what could be better than these. Instead of bringing gifts to everyone at work, we all just bring treats through out the month of December. I saw these and wanted to bring them but I wanted to try them first. They are so good! Mine look horrible compared to hers but I could eat the whole pan. I promise you'll love these too.
Turtle Tassies
Source: Betty Crocker
1 Betty Crocker Sugar Cookie Mix (I only had refrigerated sugar cookie dough so that's what I used. I'm sure it doesn't matter either way)
butter and egg called for on the pouch
3/4 cup semi-sweet chocolate chips (I used milk chocolate instead)
2 (14 ounce) bags caramels, unwrapped (I'm thinking of trying my 6 minute microwavable caramel next time)
1/3 cup whipping cream
1/2 cup chopped pecans (I didn't have pecans but I don't like them anyway so I just left them off)
Preheat oven to 375 degrees.
Make dough according to package directions. Make 36 (1-inch) balls. Press each ball into a the bottom of each mini muffin cup and press up the sides.
Bake 8-9 minutes or until edges just start to brown. Meanwhile in a small saucepan place unwrapped caramels and cream and heat until melted. Reduce heat to low.
Remove pans from oven. Using the back of wooden spoon press down the sides and bottom of each cup to flatten being careful not to make holes. (I accidentally skipped this step, not on purpose, maybe that's why mine look so funny.)
Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup. (and oops I missed this too. Man I must have been in a hurry)
Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Cool for five minutes then remove with narrow spatula or a knife.
Makes 36 turtle tassies.
Turtle Tassies
Source: Betty Crocker
1 Betty Crocker Sugar Cookie Mix (I only had refrigerated sugar cookie dough so that's what I used. I'm sure it doesn't matter either way)
butter and egg called for on the pouch
3/4 cup semi-sweet chocolate chips (I used milk chocolate instead)
2 (14 ounce) bags caramels, unwrapped (I'm thinking of trying my 6 minute microwavable caramel next time)
1/3 cup whipping cream
1/2 cup chopped pecans (I didn't have pecans but I don't like them anyway so I just left them off)
Preheat oven to 375 degrees.
Make dough according to package directions. Make 36 (1-inch) balls. Press each ball into a the bottom of each mini muffin cup and press up the sides.
Bake 8-9 minutes or until edges just start to brown. Meanwhile in a small saucepan place unwrapped caramels and cream and heat until melted. Reduce heat to low.
Remove pans from oven. Using the back of wooden spoon press down the sides and bottom of each cup to flatten being careful not to make holes. (I accidentally skipped this step, not on purpose, maybe that's why mine look so funny.)
Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup. (and oops I missed this too. Man I must have been in a hurry)
Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Cool for five minutes then remove with narrow spatula or a knife.
Makes 36 turtle tassies.
