Turtle Shortbread Cookies Cookie Exchange Quantity Recipes

TURTLE SHORTBREAD COOKIES

Turtle Shortbread Cookies image

Eyes light up every time I serve these ooey-gooey wedges. With caramel, chocolate and pecans, they remind guests of turtle candies. -Patricia Schlink, Washington, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 cups butter, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups all-purpose flour
1/2 teaspoon salt
36 caramels
3 tablespoons 2% milk
1-1/2 cups chopped pecans
1 cup semisweet chocolate chips
2 teaspoons shortening
72 pecan halves (about 2 cups)

Steps:

In a large bowl, cream the butter, sugar and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough into 12 pieces. On a lightly floured surface, roll each portion into a 5-in. circle; cut into six wedges. Place 2 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt caramels with milk; stir until smooth. Dip two edges of each cookie into caramel; allow excess to drip off. Dip edges in chopped pecans. Place on waxed paper., Melt chocolate chips and shortening; stir until smooth. Spoon about 1/2 teaspoon onto each cookie; immediately top with a pecan half. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 123 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)

Double-Chocolate and Caramel Bars (Cookie Exchange Quantity) image

Indulge in rich bars that combine favorite caramel and chocolate flavors.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 72

Number Of Ingredients 11

Ingredients

3 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
2/3 cup baking cocoa
1 egg, beaten
1 1/2 cups firm butter or margarine
1 1/2 cups chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
48 caramels
2 cans (14 oz each) sweetened condensed milk
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 teaspoon shortening or vegetable oil

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 15 g, TransFat 0 g

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