Easy Turtle Tassies

• Vegetarian

• Condiments

  • 1 (16.5 oz tub Caramel dip

• Baking & Spices

  • 1 (16.5 oz package Pillsbury sugar cookie dough, refrigerated
  • 1 cup Semisweet or dark chocolate chips

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

Found on tablespoon.com

Description

Ingredients

• 1 (16.5 oz) package Pillsbury™ refrigerated sugar cookie dough
• 1 cup semisweet or dark chocolate chips
• 1 (16.5 oz) tub caramel dip
• 1/2 cup chopped toasted pecans

Directions

• 1 Preheat oven to 375°F. Prepare 24 mini muffin cups with cooking spray.
• 2 Shape the dough into 24 1-inch balls. Press each ball into the bottom of a mini muffin cup, then use your fingers to carefully press the dough up the sides to form little cup shapes.
• 3 Bake 8-9 minutes, or until the edges begin to brown. The middles of the cups will likely bubble up to look like cupcakes. Remove the pan from the oven, and use a spoon to flatten out the bubbles, and reshape the dough to look like cups. (Try not to poke holes in the bottoms, though!)
• 4 Bake for an additional 3-5 minutes, until the bottom of the cookie dough is cooked and the edges are golden brown. Remove from oven.
• 5 While the cookie cups are doing their final round of baking, place the caramel dip in the microwave for 1 minute or so, until the dip is warm and easy to scoop.
• 6 Immediately after removing the cookie cups, place about a teaspoon of chocolate chips in the bottom of each cookie cup, and then spoon in a tablespoon or so of warm caramel on top of each cup until the chocolate chips are covered.
• 7 Once all of the cups are filled with chocolate and caramel, top with a pinch of chopped pecans.
• 8 Let cookie cups cool to room temperature. Then remove from pan carefully with a thin spatula or spoon.

Nutrition