Turtle Candy With Pecans & Caramel

Ingredients

°1 tube (468 grams) of icing sugar paste

°2 tablespoons all-purpose flour

°1 package (227 g) soft cream cheese

°cup 80ml bottle of hot caramel ice cream

°36 pecan halves An 80ml cup contains hot reheated caramel ice cream

°36 pecan halves


Instructions


Heat the oven to 350 degrees.

Put the cookie dough in a large bowl.

Leave it at room temperature for 5-10 minutes to soften, then add the flour.

Beat until blended. Spoon spoon into small, buttered muffin cups, pressing evenly onto bottom and sides of cups.

Bake for 6-8 minutes or until edges turn light brown, press into a deep indentation in the center of each with the tip of a wooden spoon. Shelves to cool completely.

In a small bowl, beat the cream cheese until the mixture is fluffy.

Gradually add to the caramel layer, stir in the chopped pecans, pour ½ teaspoon per liter, and add the fudge; Top with pecan halves, then place in the refrigerator until ready to serve. 

Freezing option: Freeze undecorated cookies, covered in layers of wax paper, in freezer containers.


Enjoy !

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