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Tuesday, May 06, 2008

Still in the kitchen

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.

1 comments:

Y said...

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?