Recipe - My Own Chocolate Turtles

1 pack (12 oz) of Caramels (not
with the creme centers)
1 pack (12 oz) of milk chocolate
chips; (or semi sweet)
1 pack (4 oz) of pecans or walnuts;
(pieces or halves) lightly
toasted
2 tablespoon Margarine or butter

Over simmering water, melt the chocolate. In a pan over very low heat, melt
the caramels. Stir in the 2 tablespoons of butter. Watch carefully as it
burns easily. Meanwhile, prepare cookie pans with foil. (The caramel will
stick to wax paper). Arrange the pecans/walnuts in small clumps on the
foil.

With a teaspoon, drizzle the nut clumps with the melted caramel (how much
is a matter of taste). With another teaspoon, drizzle the caramel clumps
with the melted choclate. Let cool until chocolate sets, remove from foil
and store airtight in a cool dry place. Enjoy! Depending on the size of the
clumps, will yield about 2430 pieces of candy.

Posted to JEWISHFOOD digest V97 #335 by Robin Caplan rcaplan@home.com on
Dec 29, 1997