Food recipes
Tipsy Turtle Bark
Tipsy Turtle Bark Ingredients: nuts, pecans candies, caramels alcoholic beverage, distilled, rum, 80 proof cream, fluid, heavy whipping salt, table candies, semisweet chocolate Directions: Preheat oven to 350F. Spread...
Tipsy Turtle Bark
Ingredients:
nuts, pecans
candies, caramels
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping
salt, table
candies, semisweet chocolate
Directions:
Preheat oven to 350F.
Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes.
Transfer to plate and let cool.
Line baking sheet with parchment or wax paper.
In small bowl, combine caramels, liquor, cream, and salt.
Microwave uncovered at medium power for 2 minutes.
Stir with fork.
Microwave at medium power for 1 additional minute.
Stir until smooth and set aside.
In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally.
Remove from heat, add remaining chocolate, and stir until smooth.
Pour half melted chocolate into small bowl and reserve.
Stir 1 cup nuts into remaining chocolate.
Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness.
Spoon caramel over and pat on remaining pecans.
Drizzle with reserved chocolate.
Let cool at room temperature until set, about 2 hours.
Do not chill.
Chop finished bark into irregular 1 1/2-inch chunks.
Store airtight at room temperature up to one month.
Ingredients:
nuts, pecans
candies, caramels
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping
salt, table
candies, semisweet chocolate
Directions:
Preheat oven to 350F.
Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes.
Transfer to plate and let cool.
Line baking sheet with parchment or wax paper.
In small bowl, combine caramels, liquor, cream, and salt.
Microwave uncovered at medium power for 2 minutes.
Stir with fork.
Microwave at medium power for 1 additional minute.
Stir until smooth and set aside.
In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally.
Remove from heat, add remaining chocolate, and stir until smooth.
Pour half melted chocolate into small bowl and reserve.
Stir 1 cup nuts into remaining chocolate.
Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness.
Spoon caramel over and pat on remaining pecans.
Drizzle with reserved chocolate.
Let cool at room temperature until set, about 2 hours.
Do not chill.
Chop finished bark into irregular 1 1/2-inch chunks.
Store airtight at room temperature up to one month.