I adapted this recipe from Nestle. I had planned on making (boring) turtle cookies, but my booze cabinet was feeling neglected, and the Bailey’s called my name. It called my name so loud some even fell in my coffee while I was baking. 😉
The cookie dough recipe is the same one I used to make Captain’s Chocolate Chip Cookies…
I used about 3 cups of pecans. I think the next time I make these, I’m going to put the cookie dough down first, then arrange the pecans around it. If you don’t have a 1 ½ inch scoop use a HEAPING tablespoon of dough, and you should still get about 4 dozen cookies.
The Bailey’s and caramels took me under 2 minutes to melt. Be SUUUUPER careful ‘cause that shiz is h-o-t hot. And it stays hot for a while. I let it cool for a few minutes then poured it into a pastry bag w/ the end snipped off. I figured it would be less messy that way.
The finished product isn’t very pretty, but it sure tastes good! My only complaint is that the caramel on top stays pretty sticky so there’s no good way to stack these. Unless you want to cut sheets of parchment paper up and put them in between the layers (like I did)…
Check out the recipe for my Drunken Turtle Cookies!
OK… I have a confession. I used this cookie dough earlier in the week. I bought a bag of those Candy Cane Kisses at the grocery store… and in an effort to not eat them all I baked a batch of the Captain’s Chocolate Chip Cookies and replaced the Captain Morgan with Kahlua. Then as soon as they came out of the oven I squished a Kiss on top. They were delish. And that’s why there’s a random (non-turtle) cookie picture in the gallery. <3.
Alright… this is going to be the shortest post ever. I’ve been kind of under the weather, and we’re travelling to MD for Thanksgiving tomorrow to spend the weekend with my family. I did bake last weekend, but I’ve been feeling pretty crappy for the past few days so I didn’t get a chance to write the post. I know if I don’t write it right now, it won’t ever get done… and that would be super sad ’cause both of these recipes are worth repeating!
Because (like I said 2x already) I was sick, I didn’t actually write a adapted recipe for the Pecan Pie Bites. I doubled this hand pie crust from SmittenKitchen. Then I used biscuit cutters to cut out circles, and after I greased and floured muffin tins (and a Wilton “small cavity” pan) I placed each circle into the “cavity” of the pans.
Then I used the filling from this Pecan Pie recipe from BigBearsWife. Just follow the directions, then fill your pie crust almost to the top. I baked the Pecan Pie Bites at 350 degrees F, for (I forget how long) maybe 20 minutes for the muffin sized ones… basically, bake until the edges are set. Just like Angie says.
I also made some Candied Pecans that I adapted from AllRecipes. They’re also suuuuuuuuper yummy. Make sure that you pour them into your parchment paper lined cookie sheet right away. And don’t use a silicon/ plastic spatula… it will probably melt. 😉 Spread them out in a single layer if your cookie sheet is big enough. If you leave them clumpy they’ll be hard to break into single pieces. Check out my Candied Pecans Recipe!
Happy Baking!! Happy Thanksgiving!!
Aaaaaaallright, The original version of this is from Cravings Of A Lunatic. I changed a few things so click on the link to see her recipe!
I didn’t feel like making the caramel part, so I skipped it and added the mini Rolo’s. I stirred them in the mixture while it was still pretty warm so they would melt and get gooey. I also used a combination of milk chocolate chips and semi-sweet (that’s what I had in the pantry).
The next time I make this…I (might) make half the amount of chocolate mixture, and I’m (definitely) not going to leave it in the oven for a full hour. It didn’t seem to need to be in there that long. The corn syrup and chocolate mixture didn’t cook… the coating didn’t firm up until I let it cool for a few hours on the counter. Also, that stuff stays HOT for a long time. ;). Finally I think I’ll put it on 2 large cookie sheets so I can spread it out in a single layer, and see how that works. I didn’t get the cute pieces that the original author got. Mine broke up into bigger chunks.
This snack mix is seriously delish, I can’t stop eating it. Literally. I made this on Sunday, and every time I walk by the bowl I grab a few pieces. Maybe not EVERY time, but definitely every OTHER. Check out my version HERE!
I also made some spiced caramels on Sunday. I used this recipe. Just add 2 teaspoons of pumpkin pie spice with the salt! Then, line an 8X8 pan with parchment paper, pour the mixture in and let it cool/ set in the fridge. Then cut it into 1 inch squares. I also added about ¼- ½ c of chocolate chips… but it didn’t really do much. i wouldn’t even bother. Hubs said these are good, but I think they could use more of the spice flavors, so I’ll probably add another teaspoonful if I make them again. Because I was giving these away (and the caramel is pretty soft) I wrapped them in squares of parchment paper. It only took me for-ev-er. If I wasn’t sharing them (or if I was serving them right away) I wouldn’t have wrapped them. It took too much darn effort.
Happy Snack Making!