Chocolate Tortoises
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Everyday Food, December 2012
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Makes 12
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Ingredients
- 48 roasted salted cashews
- 12 hazelnuts, toasted and loose skins rubbed off
- 12 soft caramels
- 4 ounces semisweet chocolate
- 12 pecans halves, toasted
Directions
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Preheat oven to 325 degrees. On a parchment-lined rimmed baking sheet, make 12 clusters by arranging 4 cashews and 1 hazelnut (the cashews will be the tortoises' legs, and the hazelnuts, the heads). With your fingers, gently flatten caramels and place one on top of each cluster.
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Bake until caramels just begin to melt, 6 to 8 minutes. Meanwhile, microwave chocolate in 10-second increments until melted. Dollop 1 teaspoon chocolate onto each caramel and top with a pecan. Refrigerate until chocolate sets, about 30 minutes (or up to 2 days). Bring to room temperature before serving.
Cook's Note
Have fun making these cute chocolate tortoises. Give them as gifts or put them on a party platter -- unlike their namesakes, they'll go fast!
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