Crockpot Turtles Candy

SERVES 12  |  ACTIVE TIME 25 Min  |  TOTAL TIME 2 Hours 25 Min

16 ounces whole raw pecans (reserve 1/2 cup for garnish)
24 ounces chocolate flavored candy coating (almond bark or candiquik)
2 ounces (1/2 bar) German chocolate bar (by Baker's)
1 (11-ounce) bag caramel bits
2 cups semi-sweet chocolate chips

Layer pecans, then candy coating, then chocolate bar into crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature. Do not stir.

After 1 hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours). Once mixture has completely come together, stir in caramel bits and turn off the heat. Cover for 5 minutes.

Meanwhile line counter top or table with a long piece of parchment paper.

Stir. Use 2 table spoons to scoop out candy from crockpot and scoop it onto parchment paper. Make sure candy is not touching.

Meanwhile, melt 2 cups chocolate chips and chop 1/2 cup pecans. Drizzle over turtles and garnish with chopped pecans.

Allow to set completely.

Serve and enjoy!

DONNA'S NOTES: You can double the recipe, but the caramels will start to get a little gritty in the candy if not scooped out quickly enough. So, be careful.  The photos above are from a double batch that I made, the video is a single batch. Scoop fast.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Sprinkle Extreme Sugar Cookie Milkshake

SERVES 2 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

3 cups vanilla bean ice cream
1 cup International Delight Frosted Sugar Cookie Creamer
3 tablespoons rainbow jimmies sprinkles
1  cup prepared whipped cream
rainbow nonpareils sprinkles
Optional: sugar cookies

Prepare 2 glasses by swirling the rim in a shallow plate of creamer. Then dip into a shallow plate of nonpareils. 

In a blender combine ice cream and creamer. Blend until combined. Add jimmies. Pulse until combined, about 2 or 3 times.

Divide milkshake into the prepared glasses. Top with whipped cream and more sprinkles as desired.

Serve and enjoy!

DONNA'S NOTES: If you would like to make this an extreme shake, top with sugar cookies.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Cinnamon Pecan Pull-Apart Bread

SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hours 15 Min

16 frozen yeast dinner rolls
1 (2 sticks) cup unsalted butter
1 1/2 cups light brown sugar, packed
1 cup chopped pecans, divided
2 tablespoons ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon salt

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt

Place frozen dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar, 1/2 cup chopped pecans, cinnamon, cornstarch and salt in a 1-gallon resealable plastic bag. Seal and shake to combine. Set aside.

Add two tablespoons of melted butter to the bottom of a 1.75-quart casserole dish (an 8"x8" pan works too), brush butter up the sides or swirl dish to make sure the bottom and sides are buttered. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Toss to coat. Remove from butter and toss in cinnamon sugar mixture. I do about half of the rolls into the cinnamon sugar mixture then I toss to coat well.

Place half of the coated cinnamon bites into the casserole dish in an even layer. Sprinkle them with 1/4 cup of the remaining pecans. Repeat to make 2 even layers. Pour the remaining cinnamon sugar into the bowl with the remaining butter. Mix to combine. Pour over top of pull apart bread. Sprinkle with the remaining 1/4 cup pecans. Cover with plastic wrap and let rise until doubled, about 30 minutes.

Meanwhile: Preheat oven to 350°F.

Remove plastic wrap and bake 30-35 minutes or until the pull-aparts are no longer doughy. If the top starts to brown before the center is cooked, tent loosely with aluminum foil.

Meanwhile, prepare the cream cheese frosting. In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!

DONNA'S NOTES: To prevent plastic wrap from sticking to your pull-aparts, first lay out your cut piece of plastic wrap on the counter and spray it with non-stick cooking spray. Then, place it sprayed side down on the pull apart bread.

MAKE AHEAD DIRECTIONS: Once you cover the pan with plastic wrap, place it in the refrigerator overnight. In the morning and place in your preheated oven to bake for 35-40 minutes, until the center is no longer doughy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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