No story to go along with this one, but how about some turtles?
Chocolate Turtles
1 package caramels
2 tablespoons heavy cream
1 cup pecan halves
16 squares semi-sweet chocolate
Melt caramels in heavy cream in the top of a double boiler.
Arrange pecans in groups of five (head and four legs) on greased wax paper. Spoon caramel into a small mound in the middle of the nuts to make the body. Let stand until firm.
Melt chocolate in the top of a double boiler. Using a spoon to drizzle chocolate coat body, head and legs with chocolate. Leave ends of pecans uncovered. Refrigerate 30 minutes or until chocolate is firm.
Tuesday, May 06, 2008
Still in the kitchen
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1 comments:
I love these! I haven't made them in a while, but when I do they don't last long, and they are so easy. So how is the research going?
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