Best Turtle Chips Recipes

HOMEMADE TURTLES

Steps:

• Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
• Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
• In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently. **(see notes below on melting the caramels)
• Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
• In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
• Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
• Optionally add a pinch of sea salt to each Turtle.
• Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving.

TURTLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and flour with spoon until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 7 minutes or until light golden brown. Remove from oven; press chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 pecan half on top of chocolate. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
• In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over cookies. Sprinkle with sea salt. Let stand about 2 hours or until set.

CHOCOLATE TURTLES® (THE CANDY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pecans on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Line a baking sheet with aluminum foil; grease with butter.
• Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
• Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
• Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

HOMEMADE TORTILLA CHIPS

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

HOMEMADE TORTILLA CHIPS

Steps:

• In a small bowl, mix salt and chili powder. Cut each tortilla into 4 wedges. In an electric skillet, heat 1 in. of oil to 350°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels., Transfer chips to a large bowl; sprinkle with salt mixture and gently toss to coat.

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.