Over simmering water, melt the chocolate. In a pan over very low heat, melt the caramels. Stir in the 2 tablespoons of butter. Watch carefully as it burns easily. Meanwhile, prepare cookie pans with foil. (The caramel will stick to wax paper). Arrange the pecans/walnuts in small clumps on the foil. With a teaspoon, drizzle the nut clumps with the melted caramel (how much is a matter of taste). With another teaspoon, drizzle the caramel clumps with the melted choclate. Let cool until chocolate sets, remove from foil and store airtight in a cool dry place. Enjoy! Depending on the size of the clumps, will yield about 24-30 pieces of candy. Posted to JEWISH-FOOD digest V97 #335 by Robin Caplan
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