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By Dale Murphy on Thursday, December 12, 2013 at 7:35pm
8oz. pkg. caramels
2tbsp. heavy cream
1 cup pecan halves
16 1oz. squares semi sweet chocolate
In a saucepan over low heat melt caramels with cream. Arrange pecans in groups of 5 on a greased pan lined with wax paper. Spoon caramel on pecans and allow to set until hard. In a saucepan melt chocolate and spoon over caramel. Refrigerate for 30 minutes for them to set. Place in a air tight container and refrigerate. Before serving bring to room temperature.

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