** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cover cookies sheet with aluminum foil, shiny side up; lightly grease.
3. For each candy, place 3 pecan halves in a "Y" shape on foil.
4. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes.
5. Heat shortening and chocolate chips over low heat just until chocolate is melted.
6. Spread over candies and refrigerate 30 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pecan allergies.