Introduction

Turtle Tassies are delightful mini chocolate cups filled with gooey caramel, dark chocolate, and crunchy pecans. These bite-sized treats are perfect for sharing or enjoying with a cup of coffee. Their rich flavors make them an irresistible dessert or snack.

The image shows several small chocolate brownie cups with a rich, dark brown color and slightly crumbly texture, each filled with gooey caramel that spills out slightly from the top. On top of the caramel, there is a layer of chopped pecans adding a rough texture with light brown and beige tones. Around the brownie cups, there are smooth caramel squares in a light golden-brown shade and whole pecans scattered on a white marbled surface. One brownie cup in the front is cut open, showing the thick brownie layer at the bottom, sticky caramel in the middle, and nut topping, all clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
22 ounces caramels (2 packages of 11 oz each, unwrapped)
5 tablespoons heavy cream
1 cup dark chocolate chips
2/3 cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F. Prepare a mini muffin tin by spraying it with cooking spray, then wipe the sides of the muffin cups with a paper towel to prevent sticking. Unwrap all the caramels and place them in a bowl.
Step 2: In a mixing bowl, cream together the butter and both sugars for about 3 minutes until the mixture is light and fluffy. Add the vanilla extract and mix well.
Step 3: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the butter mixture in two batches, mixing until just combined without overmixing.
Step 5: Roll the dough into balls about 1 1/2 tablespoons each and place one ball into each mini muffin cup. Bake for 12 to 14 minutes. Remove the pan from the oven and gently press the rounded end of a wooden spoon into the bottom and sides of each cookie cup to create an opening. Be careful not to create holes; the dough may be slightly tacky but should hold shape. If the dough seems too underbaked, return to the oven for another minute or two.
Step 6: After forming all the openings, return the pan to the oven and bake for an additional 2 to 5 minutes. The bottom of the cups should look moist but not wet when done.
Step 7: While the cookie cups are baking, melt the caramels and heavy cream together in a saucepan over medium heat. Stir frequently until fully melted and smooth, then reduce the heat to low to keep warm.
Step 8: Once the cookie cups are out of the oven and still warm, place 4 dark chocolate chips into each cup. Spoon about two to three teaspoons of the warm caramel over the chocolate chips, just enough to cover them without overflowing.
Step 9: Top each caramel-filled cup with approximately 1/4 teaspoon of chopped pecans. Allow the tassies to cool in the pan before carefully removing them.
Step 10: Transfer the cooled Turtle Tassies to a wire rack to finish cooling before serving.

Tips & Variations

If you prefer, substitute pecans with walnuts or hazelnuts for a different nutty flavor.
For a softer caramel filling, add a tablespoon more heavy cream when melting the caramels.
Using room temperature butter is key to achieving a creamy dough texture.
If you don’t have mini muffin tins, a regular muffin tin can be used, but increase baking time slightly and adjust filling quantities accordingly.

Storage

Store Turtle Tassies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a microwave for about 10-15 seconds if you want the caramel softer before serving.

How to Serve

The image shows several small chocolate cups arranged on a white marbled surface. Each cup has a dark brown chocolate shell with a slightly rough texture. Inside, there is a layer of smooth caramel filling topped with a mix of pecan halves and chopped nuts, giving a crunchy texture. Around the cups, there are whole pecans and small caramel cubes scattered, adding more color and interest. The overall look is rich and inviting, with a mix of dark brown, golden caramel, and reddish-brown nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of dark chocolate chips?

Yes, you can substitute dark chocolate chips with milk or semi-sweet chocolate chips based on your preference. Dark chocolate provides a nice contrast to the sweet caramel, but feel free to customize.

How do I prevent the caramel from hardening inside the cookie cups?

Melting the caramels with heavy cream helps keep the filling smooth and soft. Also, serving the tassies shortly after assembly or reheating them briefly can maintain that gooey texture.