Monday, December 28, 2009

Chocolate Pretzel Turtles

If you’re looking to satisfy a chocolate sweet tooth with a recipe that takes under 15 minutes from start to finsh? THIS IS YOUR RECIPE. With its chocolate-hugging salty pretzel, oozing with caramel, and topped with a toasted pecan- how can you say no? My DB was popping this into his mouth like candy- he just couldn’t stop. A delicious combination of sweet and salty, easy and yummy, and dangerous to have on hand. I used Snyder’s Butter Snaps pretzels and it was the perfect size for these turtles.

Ingredients:
Mini pretzels
Rolo chocolate caramels or Dove chocolate with caramel
Roasted Pecan halves, toasted (recipe below)
Sea salt (optional)
For added decoration- white chocolate (optional)

Directions:
1. Preheat oven to 300 degrees.
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet.
3. Place one chocolate covered caramel candy on each pretzel.

4. Bake for 4 minutes.
5. While the candy is warm, press a pecan half onto each candy covered pretzel.

6. Sprinkle a SMALL amount of sea salt on top.
7. For an added decoration, melt white chocolate and drizzle on top.
8. Cool completely before storing in an airtight container.

Yield: 51 pieces (12-oz bag of Rolos contain 51 pieces; Used 2/3 of 9-oz bag of
Snyder’s Butter Snaps mini-square pretzels; Used 4-oz pecan halves)

Source: All Recipes

Roasted Pecan Halves
2 cups pecan halves
1 Tbsp unsalted butter, melted
1 tsp sea salt

Directions:
1. Preheat oven to 300 degrees.
2. Combine all ingredients in a medium bowl and toss until pecans are evenly coated with butter and salt.
3. Arrange mixture evenly on large baking sheet and put in the oven.
4. Cook for 20 minutes, or until nuts are fragrant and just starting to brown, stirring about every 4-5 minutes.
5. Cool the nuts and enjoy or add to your favorite recipe.

Source: Vintage Victuals

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