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Home - Appetizers - Breads - Breakfast Foods -  Desserts - Drinks - Main Dishes - Other
Sauces and  Marinades - Side Dishes - Soups - Cooking Dictionary

Tama-chan's Turtles


1 1-lb. Pkg. Soft caramels

3 T. evaporated milk

1 ½ c. pecans, chopped

2 T. margarine

1 pkg. Dark amond bark

Heat caramels and milk in top of double boiler over simmering water, stirring until smooth and creamy. Remove from heat. Add pecans and margarine, mix well. Drop by teaspoonful onto buttered cookie sheet or waxed paper.

Press 5 whole pecans into each, equidistant around edge with half of each pecan overhanging edge. Chill. Melt chocolate over hot water. Dip caramels into chocolate mixture and return to waxed paper. Cool. Makes about 3 dozen.

     
   


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