Don't let this recipe's four ingredients trick you into thinking that it can be made quickly. Yes, it is quite simple, but it is very time consuming. It took me two hours... This is one of the recipes I made for the desserts to hand out for Christmastime. I got it out of Rachel Ray's magazine and added a few helpful steps.
Makes around 4 dozen.
-One 14 ounce bag (4 dozen) soft caramels
-One 10 ounce bag pretzel nuggets
-2 cups dark chocolate, finely chopped or chocolate chips
-2 cup natural or salted almonds, finely chopped
1.) Unwrap each caramel. Before rolling them out with a rolling pin, soften them in the oven at 350 until warm and soft. Squish each one down with the palm of your hand and then proceed rolling out each one into a circle that you can wrap around each of the pretzel nuggets and pinch or fold the ends. You have to find your own system of doing this so it will work best for you.
2.)In a double boiler, melt the chocolate and stir occasionally so it doesn't burn. When melted, keep in double boiler but remove from heat.
3.) Place almonds on a shallow bowl or plate and line a baking sheet with wax paper (or you can just place wax paper on the counter). Using a fork (or whatever is best for you) dip the caramel wrapped pretzels in the chocolate. Cover them thoroughly and tap off the excess chocolate. Then, you can either toss the pretzels in the almonds or just sprinkle them on.
4.) Let turtles set for about 3 hours.
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