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Chocolate Caramel-Back Turtles

NESTLÉ TOLL HOUSE
Prep:
15 mins
Cooking:
11 mins
Cooling:
30 mins
Yields:
18 cookies
Chocolate Caramel-Back Turtles

Ingredients

Directions

PREHEAT oven to 350° F.

BEAT butter in large mixer bowl on MEDIUM-HIGH speed for 30 seconds. Add Brownie Mix and flour slowly; mix well on LOW speed for about 15 seconds. Add egg; beat on LOW speed for about 15 seconds until dough forms. Do not overmix. Refrigerate dough for 30 minutes.

SOAK pecans in water for 5 minutes; drain and blot dry. Arrange 5 pecans on ungreased baking sheets (1 for head, 4 for legs), leaving about a 1-inch circle in center and placing about 2 inches apart. Roll dough into 1 1/2-inch balls. Place each over circle onto pecans.

BAKE for 11 to 12 minutes or until top of cookie is no longer shiny. Cool on baking sheets for 2 minutes; remove to wire racks. Cut a small hole from corner of caramel packet. Drizzle over turtles. Store in single layers in tightly sealed container.

Nutritional Information

  • Serving Size
    1/18 cookies of recipe
  • Calories
  • Calories from Fat

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron