Chocolate Caramel Turtle Torte Recipes

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

CHOCOLATE CARAMEL PECAN TURTLES

Steps:

• Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.
• Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.
• Arrange the pecans on the sheet in small groups of 3.
• To make the caramel, melt butter in a medium sized sauce pan.
• Add brown sugar, corn syrup, 7 ounces sweetened condensed milk.
• Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).
• Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.
• For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.
• Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.
• Spoon the melted chocolate over the caramel and spread around with the back of a spoon.
• Once they set up you can eat them or store them in an airtight container.
• Great for gift giving and holiday parties.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

CHOCOLATE CARAMEL TURTLES

Steps:

• 1. Prepare countertop with parchment paper (NOT wax paper - it'll stick to your caramel). Arrange toasted pecan halves in a five-point star shape, dropping crumbs or small broken pieces in the middle. Should make about 30.
• 2. Using a double boiler (or a glass bowl set over a saucepan - method: fill saucepan about a 1/4 full of water, set bowl on top. Boil gently to melt ingredients.) Melt the caramels and Cool-Whip. Stir frequently to smooth out clumps.
• 3. When the caramel is smooth, drop tablespoonfuls of it onto the center of the pecans. (I use 2 spoons to accomplish this) Let harden.
• 4. Clean out your bowl, and use the same double boiler process to melt your chocolate. When your chocolate has melted. Spread over caramel on the turtles and let set.
• 5. If you're having trouble with the chocolate setting, use scissors to cut the parchament paper into squares around each turtle. Place on a tray or in a container and refrigerate for about an hour. Once set, remove from refrigerator and remove parchament paper bottoms.