Saturday, September 24, 2011

Turtle Tassies

Turtle Tassies

1 pouch (17.5 oz) Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3/4 cup dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 cup whipping cream
1/2 cup chopped pecans

Heat oven to 375°F. Lightly spray 48 mini muffin cups with cooking spray.

Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups

Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.

Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.

Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.

Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.

Recipe and picture are the property of Betty Crocker and can be viewed on their website at:

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