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TURTLES IN A SHELL




Source of Recipe


Southernn Lady magazine


Recipe Introduction


Makes 21/2 dozen bite size desserts


List of Ingredients




3/4 cup semisweet chocolate morsels
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
2 (1.9-ounce) packages frozen phyllo cups, thawed
Caramel Sauce (recipe follows)
1/4 cup finely chopped toasted pecans

Recipe



In a small bowl, combine chocolate morsels, cream, and corn syrup. Micro¬wave on High, in 30-second intervals, stirring after each, until melted and smooth (about 1 minute total).

Spoon about 1 teaspoon chocolate mixture into bottom of each phyllo cup. Spoon Caramel Sauce on top of chocolate mixture. Sprinkle pecans on top of Caramel Sauce.

Refrigerate until cooled completely.



Caramel Sauce
Makes about 1/2 cup

1/2 cup sugar
2 tablespoons water
2 tablespoons butter
Vs cup heavy whipping cream, heated

In a small saucepan, combine sugar and water. Bring to a simmer over medium heat, brushing down sides to prevent crystallization. Cook sugar mixture until it reaches 335° on a candy thermometer and is golden in color.

Remove from heat; stir in butter until butter is melted. Slowly add heated cream, stirring constantly, until smooth. Cool for 30 minutes before use.

Note: Allow the Caramel Sauce to cool slightly before pouring over the choco¬late mixture. Ideally, you want the sauce to be cool enough to hold consistency yet warm enough to pour.