Homemade Turtle Candy With Pecans and Caramel

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)
• 6 ounces pecans (halves, toasted)
• 8 ounces chocolate (semi-sweet, chips are fine)

• Gather the ingredients.
• Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.
• Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.
• Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
• Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.
• Melt chocolate chips in the microwave or over a double boiler.
• Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely.
• Place the baking sheet of candies in the refrigerator to fully set the chocolate and caramel, for at least 30 minutes.
• For the best taste and texture, serve the turtles at room temperature. Extras can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks.

TURTLE CARAMEL CAKE

• 1 cup chocolate chip
  
• Toll House Morsels Semi-Sweet Chocolate
• 2 cups pecans
• 3/4 cup melted butter
• 1/2 cup evaporated milk
• 1 (14 ounce) bags caramels
• 1 1/3 cups water ( or as called for by your cake mix)
• 1/3 cup oil ( or as called for by your cake mix)
• 3 eggs ( or as called for by your cake mix)
• 1 (18 ounce) boxes German chocolate cake mix

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.Sprinkle chocolate chips and chopped pecans over caramel mixture.Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).Cool and frost.To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner’s sugar, and milk, mix well and use to frost cooled cake.

Sat morning

    Well,. here it is a lazy Sat. morning. I actually did not get out of bed till 10:00 to make coffee. I had been up a few times to let the dog out, but I just stayed in bed after. Now I'm enjoying the sunshine and good coffee. My new wreath is in my studio waiting for me to finish, but I'm looking for new desserts to post first.

  I'm working on the new pedal I saw on Julies wreath boutique . It is hard with hands that don't quite wok well.I think it will get easier as I go along....but I'm trying.

Caramel Apple Cheesecake

1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Drizzle:
1/2 cup caramel topping for drizzling after baked

How to Make It

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at https://imjussayin.co/caramel-apple-cheesecake-bars-2/#IQolIPxLFwvpzhDx.99

CARAMEL APPLE CRISP

Ingredients

1 h 5 m6 servings469 cals

• 1/2 cup caramel topping
• 1/2 teaspoon ground cinnamon
• 6 large baking apples, peeled and cut into 1/2-inch slices
• 2/3 cup all-purpose flour

• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cut into small pieces
• 2/3 cup quick cooking oats

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
3. Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
4. Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.
5.