The flavor combination of classic Chocolate Scotcheroos andturtle candy collide in theseCaramel Pecan Turtle Scotcheroos.The base is formed with classic Scotcheroos featuring peanut butter, sugar and Karo Syrup mixed with crispy rice cereal. Once the chewy peanut butter mixture is pressed into the pan, its then topped with gooey caramel, toasted pecans and drizzled with melted chocolate.After the delectable marriage of flavors is complete the center of each piece is decorated with a pecan. The only hard part is waiting long enough for them to cool so you can eat.
|Pecans||1 1/3 Cup (21.33 tbs) , divided (in total)|
|Karo corn syrup||1 Cup (16 tbs) (light)|
|Sugar||1 Cup (16 tbs)|
|Creamy peanut butter||1 Cup (16 tbs)|
|Crispy rice cereal||6 Cup (96 tbs)|
|Soft caramel squares||12 Ounce|
|Heavy cream||2 Tablespoon|
|Semi sweet chocolate chips/Milk chocolate chips||1 1/2 Cup (24 tbs)|
|Solid vegetable shortening||1 Tablespoon|
1.Preheat the oven to 350°F. Spread the pecan halves and chopped pecans on a baking sheet in a single layer. Toast for 6-8 minutes until golden and fragrant. Set aside to cool.
2.Line a 9 x 9-inch baking pan with wax paper or parchment paper leaving sufficient overhang on each side. Spritz wax paper lightly with cooking spray. Set aside.
3.In a medium-size heavy-bottomed saucepan cook together the corn syrup and sugar over medium-high heat. Stir to dissolve sugar. Bring mixture to a boil. Cook until the sugar is completely dissolved.
4.Remove from heat. Stir in peanut butter; mix well.
5.Add to cereal; stirring with a large non-stick spoon until cereal is coated.
6.Working quickly press evenly into the pan. Cool completely.
7.Meanwhile, melt together the caramels, cream and butter in a microwave-safe bowl in 20-second increments stopping to stir each time. Repeat until completely smooth.
8.Pour evenly over the Scotcheroos. Immediately sprinkle with ½ cup chopped pecans. Let it set for 10 minutes.
9.In a separate microwave-safe bowl, melt together the chocolate chips and vegetable shortening. Melt in 20-second increments stopping to stir each time. Repeat until completely smooth.
10.Spread over the pecans. Arrange 16 whole pecans on top and sprinkle with remaining chopped pecans.
11.Allow it to cool completely then remove from the pan using the paper. Cut into 16 equal squares.
12.Store in an airtight container chilled for up to 1 week; bring to room temperature prior to serving.
You may cut these into any size you like. Add additional toasted pecan halves as needed that will allow each piece to have one on top.