Sometimes when I get an idea in my head, I just can’t get it out no matter what. That’s what happened with these little turtle tassies. I decided to make these for a work potluck, despite the following unfortunate occurrences: 1. I did not own a mini-muffin pan. 2. I live a mile away from the mini-muffin-pan-selling store. 3. During my only opportunity to go to the mini-muffin-pan-selling store, it began to pour. 4. I do not own a car. Can you believe these got made?
Well they did. And they were awesome. And so cute! This is the kind of thing that looks so fancy and time-consuming even though it’s made with a mix. There’s something so gratifying about making something that looks beautiful.
TURTLE TASSIES (slightly adapted from The Girl Who Ate Everything)
1 bag Betty Crocker sugar cookie mix
Butter and egg as needed for the mix
3/4 cup semi-sweet chocolate chips
1 (14-ounce) bag caramels, unwrapped
1-2 tbsp whipping cream
1/2 cup chopped pecans
- Preheat oven to 375. Make dough according to package directions. Make 36 (1-inch) balls, pressing each ball into the bottom of each mini muffin cup. Press the dough up the sides of each cup (this doesn’t have to be perfect). Bake 6-8 minutes or until edges just start to brown.
- Meanwhile, place unwrapped caramels and whipping cream in small saucepan and heat until melted. Once caramel is smooth and melted, turn heat down as low as possible.
- Remove muffin pans from oven. Immediately place 5-6 chocolate chips into each muffin cup, pressing them down inside the dough. Bake 1-2 minutes more.
- Remove tassies from oven. Spoon about 1 tbsp of caramel into each cup and immediately top with pecans, pressing them down slightly. Cool for five minutes then remove with narrow spatula or a knife.
Look how cute!