24 soft caramels
2 tablespoons frozen whipped topping
Butter flavored vegetable cooking spray
72 pecan halves
4 ounces semisweet chocolate chips
8 cascabel chiles, stems and seeds removed, finely crushed
Spray a cookie sheet lightly with the cooking oil. Place the pecan halves on the pan in groups of 3, arranged so that each pecan group forms a "Y" shape. These form the turtle’s head and legs. Carefully spoon the caramel mixture over each, leaving the ends of the pecans showing. Set aside until the caramel has hardened.
Place the chocolate chips into a microwave safe bowl. Cook in the microwave on 50 percent power for 45 seconds, remove and stir, and repeat the process in 10-second intervals until the chocolate is melted and smooth. Stir in the cascabels and let the chocolate mixture to cool slightly.
Spoon the melted chocolate over the caramel, being careful not to cover the exposed ends of the pecans.
Set aside until hard, then store in a covered container in a cool place.
Servings |
2 dozen |
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