Tag Archives: turtles

Twelve (More) Days of Christmas Cookies: Turtle Pretzel Snaps

12-1-10 029-1

DAY 11: Technically, these are a candy, not a cookie, but they still make a great addition to any holiday cookie tray. Sweet & salty; crunch & chewy. A great combination of tastes and textures.

These candies are a simple, fun alternative to traditional Turtle Candies. They are also an easy treat to make with kids. They can do almost all of the work themselves.

The base of these treats is a Pretzel Snap: the square criss-crossed shaped pretzels that look kind of like a window pane. Place the pretzels in a single layer on a lined baking sheet. You can use a Silpat, parchment paper or foil to line the pan. Top each pretzel with half of a caramel. Instead of a caramel, you can also use a Rolo candy. I prefer the flavor of the plain caramel, topped with a bittersweet chocolate chip. Using plain caramels also allows me to make some “chocolate free” candies for Little A. But the Rolos do save you one step.

12-1-10 003-1Bake the caramel topped pretzels for about 5-7 minutes, until caramels (or Rolos) are soft. Remove from oven and immediately top with a chocolate chip.  I like the Ghirardelli bittersweet chips, for both the flavor and the fact that they are slightly bigger than normal semi-sweet chocolate chips. (If you are using Rolos, you don’t need to use any chocolate chips) The chocolate will melt by the time you have finished putting one on each caramel. Press one M&M or toasted pecan half into the soft chocolate. Let candies cool completely before moving from baking sheet. 12-1-10 014-1

RECIPE:

12-1-10 029-1

Turtle Pretzel Snaps

Pretzel Snaps (criss-cross shaped)
Caramels or Rolos
Chocolate chips (if using plain caramels); I like the larger Ghirardelli bittersweet chips
Peanut M&Ms
Whole Pecans, toasted (optional)

Preheat oven to 350°F.

Lay pretzel snaps in a single layer on a baking sheet lined with a Silpat, parchment paper or foil. Cut caramels in half and place one half on each pretzel (Alternately, top each pretzel with a Rolo candy). Bake for 5-7 minutes, or until caramels are soft. Remove from oven and immediately top each caramel with one chocolate chip (omit chocolate chips when using Rolos). When chocolate is soft, press an M&M or pecan half into the chocolate. Let chocolate harden before moving to a serving plate.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars

Advertisements

3 Comments

Filed under Candy, Cookies, Desserts

Twelve (More) Days of Christmas Cookies: Caramel Pecan Bars

12-4-10 021-1

DAY 10: Rich and chewy caramel coated pecans on a shortbread crust. Drizzled with melted chocolate and sprinkled with just a bit of coarse sea salt. I was a little short on pecans, so I ended up using about one cup of chopped almonds and 2 1/2 cups pecans. Thanks to Alice at Savory Sweet Life for a great cookie bar! The original recipe has you dip half of each triangle into the melted chocolate. I tried this, but I was not very happy with the results, so I ended up drizzling the chocolate over most of them.

To easily drizzle chocolate: melt chocolate slowly in the microwave. Pour into a Ziploc bag. Use a toothpick or skewer to poke a hole in one corner. Squeeze gently over cookies.

Cut into 24 squares while in the pan.

12-4-10 003-1 Remove bars from pan and place on waxed paper.

12-4-10 008-1

Cut each square in half to make 48 triangles. 12-4-10 013-1

Drizzle with melted chocolate (I used bittersweet) and sprinkle lightly with coarse sea salt. 12-4-10 016-1

RECIPE:

12-4-10 021-1

Caramel Pecan Bars
————–(from Savory Sweet Life)

Crust:
1/2 cup salted butter
2/3 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1 1/2 cups all-purpose flour

Caramel Topping:
1 cup sugar
1 cup light corn syrup
1/2 cup water
1 Tbs vanilla extract
1 cup heavy cream
3 1/2 cups coarsely chopped toasted pecans
1 cup melted chocolate chips (semi-sweet or bittersweet)
coarse sea salt

Preheat oven to 350°F.

In a mixing bowl, cream butter and sugar until light.  Add egg and vanilla and beat for one minute.  Add baking powder and flour; mix well. Spray a 9×13” baking pan with non-stick spray.  Press cookie dough mixture evenly throughout the bottom of the pan.  Bake for 20 minutes or until the edges are just beginning to brown.  Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan.  Cook over medium-high heat, stirring occasionally, until sugar is completely dissolved.  Continue to cook until mixture turns a dark amber color (like a dark honey); turn off heat, but leave pan on the burner.  Carefully add vanilla and heavy cream, stirring until smooth.  Add toasted pecans,  stirring and coating everything.  Spread caramel pecan mixture over the cookie crust evenly.  Wrap in plastic wrap and refrigerate overnight or until cold.  Cut bars into small triangles.

Drizzle bars with melted chocolate (or dip half of each triangle into the melted chocolate).  Sprinkle sparingly with coarse sea salt.

Makes 48 triangles.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies

2 Comments

Filed under Cookies, Desserts