Chewy Turtle Snack Cake Recipes

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CHEWY TURTLE SNACK CAKE



Chewy Turtle Snack Cake image

Enjoy this chewy, chocolatey snack cake topped with caramel and plenty of pecans.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 15

3/4 cup sugar
6 tablespoons butter, softened
2 oz sweet baking chocolate, melted, cooled
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons buttermilk
3 tablespoons water
2 eggs
1/2 cup butter
1 bag (14 oz) caramels, unwrapped
1 can (5 oz) evaporated milk
1 bag (11.5 to 12 oz) semisweet chocolate chunks (2 cups)
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • In large bowl, beat sugar and 6 tablespoons butter with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water and eggs on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 20 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 2-quart saucepan, heat 1/2 cup butter, the caramels and evaporated milk over medium heat, stirring constantly, until smooth. Spread over hot cake. Sprinkle with chocolate chunks and pecans. Bake 20 minutes longer or until chocolate is melted. Cool completely, about 1 hour 30 minutes.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 34 g, TransFat 0 g

CHEWY CARAMEL TURTLE BARK



Chewy Caramel Turtle Bark image

Make and share this Chewy Caramel Turtle Bark recipe from Food.com.

Provided by Cathleen Colbert

Categories     Candy

Time 2m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup brown sugar
1/4 cup honey
7 ounces sweetened condensed milk (half of a 14 ounce can, just over 1/2 cup's worth)
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
2 cups pecan halves
2 cups semi-sweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
  • Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
  • Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!

Nutrition Facts : Calories 5570.3, Fat 357.1, SaturatedFat 145, Cholesterol 311.5, Sodium 1455.3, Carbohydrate 636.1, Fiber 39, Sugar 582.3, Protein 49.5

TURTLE OOEY GOEY CAKE



Turtle Ooey Goey Cake image

Oh my, what a cake! The name really says it all... one ooey gooey bite and you can't stop! Simply delicious.

Provided by Wendy Weber

Categories     Cakes

Time 1h35m

Number Of Ingredients 10

1 box yellow cake mix
1 large egg
1 stick margarine
16 oz softened cream cheese
2 stick unsalted butter
3 c powdered sugar
4 large eggs
2 tsp real vanilla extract
2 c chopped pecans
caramel ice cream topping (generous amount)

Steps:

  • 1. The Base: Blend the cake mix, 1 egg and the stick of melted margarine in a bowl to form a thick dough. Place the dough into a 9x13 inch pan and press it evenly onto the bottom. Set that aside.
  • 2. The Filling: Pre-heat your oven to 325F. In a large mixing bowl, beat the cream cheese until free of lumps then add the room temperature butter and cream them together. Add the eggs and vanilla, then add the powdered sugar, one cup at a time. Pour the mixture over the base and spread evenly. Sprinkle the pecans on top of the cream cheese mixture. Place in the center rack of the oven and bake for 45 minutes to 1 hour. The top should be golden brown.
  • 3. Cooling: Sit the cake pan on a cooling rack for about 30 minutes. Drizzle the top of the cake generously with your favorite caramel sauce. This cake may be served warm or cold. Please refrigerate any unused portions. Microwaving the leftovers is OK.

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