Clarion County Recipe of the Day: Turtle Cookie Cups
The caramel pairs well with the crunchy pecans to make this an awesome treat!
Turtle Cookie Cups
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups semisweet chocolate chips, divided
1/2 cup chopped pecans
1 cup Kraft caramel bits
3 tablespoons heavy whipping cream
48 pecan halves (about 3/4 cup)
~Preheat oven to 375°.
~In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, and salt; gradually beat into creamed mixture.
~Shape dough into one inch balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake nine to 11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup.
~Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool.
~Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half.
~In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.
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