Dark Chocolate Turtles

Dark Chocolate Turtles

Ingredients:
Ghirardelli Dark Melting Wafers (about 30 wafers)
Whole Pecans Haves (about 150 whole pecans; about 2 1/4 cups of whole pecan halves)
1 (14 oz.) bag caramel candies unwrapped (I used Kraft Caramel Squares)
Non-stick Cooking Spray

Directions:
Spray a cookie sheet or jelly roll pan with non-stick cooking spray.

Place all unwrapped caramels in a double boil and melt caramel over medium-high heat.

While caramel is melting arrange pecans in groups of 5 pecan halves.  Prepare for at least 30 turtles.  You want five pecan halves grouped with one edge of each pecan half in the center which is where the drop of caramel will go to  hold the turtle together.  The pecan halves represent the turtles 4 feet and head.  Depending on how much caramel you use per turtle you may be able to make more than 30 turtles.  It's not an exact science.

When the caramel is melted, place about 1 heaping tsp. caramel over the center of each turtle to hold the turtle together, caramel will spread a bit.  Keep the caramel on medium low in the double boiler during this process so caramel doesn't become difficult to work with.  It is a little messy, but worth it.

While the turtles are still hot, place one melting wafer on top of the hot caramel.  I put wafers on the turtles after every 5 or so turtles  to make sure the caramel is still hot enough to melt the chocolate.  Let the turtles cool at room temperature or in the refrigerator until chocolate hardens.  Remove from pan and store in tin, separating each layer with wax paper.  Store at room temperature if you plan to eat within 1-2 weeks.Can refrigerate for a longer shelf life or freeze and keep turtles for months.

But make sure to always serve at room temperature or caramel will be really hard.

Makes about 30 turtles.

Makes a great cookie tray addition!

Homemade Candy Bars

Ingredients:
1 1/2 cups graham cracker crumbs
1 stick butter
1 cup semi-sweet chocolate chips1 cup peanut butter chips3 1/3 cups rice krispies1/2 cup chopped nuts
1 can fat free sweetened condensed milk

Directions:
Preheat oven to 350 degrees.  In an 8 X 8 inch baking melt the butter in the oven.  Remove from oven.  Add the graham cracker crumbs and Stir with a fork until combined.  Press into bottom of dish.  Spread chocolate chips evenly over the crust.  Pour 1/2 of the rice krispies evenly over top.  Spread peanut butter chips evenly over top.  Spread nuts evenly over top.  Spread remaining rice kirsipies evenly over top.  Pour over the sweetened condensed milk evenly to cover.  Bake for 25 minutes or until edges are lightly brown.  Wait 5 minutes before cutting.  Serve warm.  Optional - top with ice cream or whipped cream.

Chocolate Almond Toffee for a Sunny Saturday

Chocolate Almond Toffee for a Sunny Saturday

This is the easiest candy to make and its delicious.  So, if you are new to candy making, it is a great starter recipe.  It is great to give as gifts at Christmas time, or really for any occasion.  I made it because my Mom and sister were coming into town and I wanted them to have a yummy dessert to snack on.  Serve with coffee, or as we did this weekend, a good red wine.

Just between us, a little trick my grandmother taught me, never make candy on a rainy day.  It just doesn't turn out as well.

Ingredients:
16 oz. whole raw unsalted almonds (or other raw unsalted nuts of your choosing)
2 sticks butter
1 1/2 cups dark brown sugar
2 3.5 oz. bars of Milk Chocolate or Dark Chocolate

Directions:
Pour almond evenly onto a 13 X 9 inch jelly roll pan (i.e. a baking sheet with sides).  Almonds should be scattered but next to each other and may not cover the entire pan.  Melt butter in a medium sauce pan on medium high heat and add the brown sugar.  Cook, stirring constantly, until temperature reaches about 270 degrees.  If you do not have a candy thermometer, cook for about 5 minutes until the mixture is very thick and bubbling (mixture will also expand in size).  Do not allow sugar to burn!  Immediately pour the hot mixture over the almonds as evenly as possible (mixture is very difficult to spread once poured).  Break up the chocolate bars into quarter sized pieces and scatter evenly on top of the hot toffee. Wait about 5 minutes, then spread the chocolate evenly with a spatula.  Place in refrigerator to harden for approximately 30 minutes.  Break into chunks and serve.  Store in refrigerator for a longer shelf life.

This is also good with walnuts, peanuts, cashews or hazelnuts.

If you do not have chocolate bars, then you can use chocolate chips instead.  I would recommend using milk chocolate chips.  Scatter chips on the hot toffee until covered and spread according to the recipe after 5 minutes.

It even made an appearance at my wedding as a favor.