Cream Cheese Turtle Cups

*Recipe from Taste of Home



1 tube (16-1/2 oz) refrigerated sugar cookie dough

2 tbsp all-purpose flour

1 package (8oz) cream cheese, softened

1/3 cup hot caramel ice cream topping

1/3 cup chopped pecans

1/3 cup hot fudge ice cream topping, warmed

36 Dickey Farms pecan halves



Preheat oven to 350°F. 

Place cookie dough in a large bowl and let stand at room temperature for 5-10 minutes.

Add flour and beat until blended. Shape dough into 1 inch balls and place into greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.

Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pan for 5 minutes. Remove to wire racks to cool completely.

In a small bowl, beat cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 tbsp filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.


November 27, 2022
Tags: Pecan

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