Serves: 4
Total Calories: 56

32 pecans halves
16 Kraft light caramels, unwrapped
1 teaspoon light cream
4 6-to-10 inch wooden skewers
1 ounce milk chocolate bar, coarsely chopped

Line a baking sheet with nonstick aluminum foil. On the upper left side of the baking sheet, place 4 pecans, flat side up, in an X shape. Repeat this procedure on each of the other 3 sections of the baking sheet. Set aside.

Place the caramels and cream in the top of a double boiler over simmering water on medium-high heat. Cover and cook for 8 to 10 minutes, or until the caramels are soft. Use a wire whisk to blend the mixture until smooth. Lightly coat a teaspoon with a nonstick vegetable spray. Using the spoon, drop a dollop of caramel over the center of each set of pecans and spread it partially over the pecans with your fingertips or a lightly greased spatula. (Place the top of the double boiler over the simmering water while doing the next step to keep the caramel mixture warm.) Place the pointed end of a skewer halfway on top of each caramel, parallel to the baking sheet. (If any pecans were moved out of the X shape, simply realign them.) Top each turtle with another teaspoon of caramel and place 4 pecans, flat side down in an X shape on top of the caramel, pressing down slightly. Allow the turtles to stand at room temperature for at least 30 minutes.

Melt the chocolate in a covered microwave-safe dish in the microwave on high for 40 to 60 seconds. Blend the chocolate until smooth. Using approximately half the chocolate in the dish, top each turtle with a spoonful of chocolate, spreading it completely over the caramel. After about 2 hours or once the chocolate has set completely, reheat the remaining chocolate in the dish. Turn the turtles over, chocolate side down, and spoon the remaining chocolate on each turtle, spreading it to cover the caramel. Allow the chocolate to set completely. If the turtles are not going to be served immediately, each one can be wrapped tightly in plastic wrap once the chocolate has set. The turtles will stay fresh at room temperature for up to 5 days.

NOTE: The original recipe, given below, is a quick and easy way to prepare these turtles, but one that produces a crispier candy. The ingredients are almost the same, except for one—it uses a chocolate kiss instead of a melted milk chocolate bar.

Simply preheat the oven to 300°F. Line a baking sheet with a piece of parchment paper or nonstick aluminum foil (or lightly grease the baking sheet). On the upper left side of the baking sheet, place 1 caramel in the center. Repeat this procedure on each of the other 3 sections of the baking sheet. Bake for 6 minutes, or until the caramels soften. Remove the baking sheet from the oven and place the pointed end of a skewer halfway on top of each caramel, parallel to the baking sheet. Place 4 pecans, flat side down, in an X shape on top of each caramel and top each with a chocolate kiss. Return the baking sheet to the oven and bake for 1 minute, then remove the sheet from the oven and place it on a cooling rack. Using a knife, swirl the chocolate over the caramel. Allow the turtles to sit at room temperature for several hours to let the chocolate harden. If they will not be used immediately, the turtles can be wrapped in plastic and stored at room temperature for up to 4 days.

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 56
Calories from Fat: 34

More Recipes from the Cook'n Sinful Smoothies Cookbook:
-GREAT GARNISHES: Go to the Head of the Glass
Apple Chips
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Chocolate Pirouettes
Chocolate-Covered Oreo Cookies
Chocolate-Dipped Frozen Baby Bananas
Cinnamon Pirouettes
Cinnamon Wonton Crisps
Cinnamon and Sugar Twists
Cinnamon- or Chocolate-Dipped Tortilla Triangles
Crisp Banana Wafers
Peanut Butter-Chocolate Drops
Pear Chips
Pineapple Chips
Strawberry Fans
Turtle on a Skewer
Vanilla Pirouettes