There is something about the combination of chocolate, pecan, and caramel that makes my mouth water. Traditional Turtle candy is my favorite confection. Anytime I see the delicious, ooey-gooey combination in a dessert, I know it will be simply divine.
Two years ago, the Pillsbury Bake-Off's winning recipe was a raspberry-vanilla ice cream cup that was tasty, creative, and downright precious. After meeting the 2010 Bake-Off winner, Sue Compton, I prepared her ice cream cups several times that summer for an entertaining dessert. (Her recipe for the winning dessert is found on www.kitchenscoop.com.)
This summer, I wanted something similar but different. After experimenting with flavor combinations, I hit on this terrific mixture of chocolate, caramel, and pecans. These ice cream cups are the perfect midsummer treats for you and your family, or for a special celebration.
They can be made up to 24 hours beforehand; just keep them in the freezer until five minutes before serving.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to email@example.com
Start to finish: 45 minutes
1 (16-ounce) package refrigerated chocolate chip cookie dough (for 24 cookies)
4 teaspoons sugar, divided
⅓ cup finely chopped pecans
1/2 cup fudge or chocolate sauce (prepared or see kitchenscoop.com for recipe)
1/2 cup caramel sauce (prepared or see kitchenscoop.com for recipe)
1 1/2 cups chocolate ice cream, softened
Aerosol whipped cream, to taste
Preheat oven to 350 degrees.
Spray 24 mini muffin cups with nonstick cooking oil. Place cookie dough piece in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of damp wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-deep indentation. Cool completely in pan, about 20 minutes.
Meanwhile, mix pecans and remaining 2 teaspoons sugar in small bowl and set aside. Heat fudge or chocolate sauce in the microwave until just warm.
Run knife around edges of cookie cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into pecan mixture. Place nut side up on rimmed cookie sheet.
Spoon about 1/2 teaspoon caramel sauce into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Drizzle remaining caramel sauce over the ice cream and top with whipped cream. Store in freezer; let stand at room temperature 5 minutes before serving.
Yield: Makes 24 cups
Approximate values per serving: 154 calories, 7 g fat (3 g saturated), 10 mg cholesterol, 2 g protein, 21 g carbohydrates, 1 g dietary fiber, 102 mg sodium.