Turtle cookies made from wholemeal flour
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
These cookies are a true American classic, but they're even better with Claire Robinson's recipe, made into bite-sized pieces with a crunchy graham cracker base. This multi-layered treat is made with crackers topped with a soft caramel made from pecans, sugar, and butter, and then topped with melted dark chocolate. Add a touch of sophistication by sprinkling the cookies with flaky sea salt before or after cutting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- About 14 wholemeal crackers (size 13x6 cm)
- 230 g unsalted butter
- 1 cup dark brown sugar
- 1 cup coarsely chopped pecans
- Coarse salt
- 340 g finely chopped dark chocolate
We recommend
Recipes with similar ingredients: crackers, brown sugar, pecans, dark chocolate
Cooking the dish according to the recipe:
- Preheat oven to 180 degrees Celsius. Line a rimmed baking sheet with a silicone baking mat. Place the crackers in a single layer on the lined baking sheet.
- Place the butter, brown sugar, 3/4 cup chopped pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2-3 minutes, stirring constantly. Pour the butter mixture evenly over the crackers and bake in the oven for 15 minutes. Meanwhile, place 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove from the oven and set aside.
- While the graham cracker and caramel layers are baking, melt the chocolate in a glass bowl over a double boiler. Drizzle the chocolate over the base, leaving some of the caramel exposed, and sprinkle with toasted nuts. Cool completely in the refrigerator, about 45 minutes. Cut or break into pieces before serving.
Categories:
recipe / Desserts / Cookie / Candies / Claire Robinson
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