Chocolate Turtles

Chocolate Turtles

by Mia S. Cervantez

When my Grandparents were together they lived in Grove, Oklahoma. I spent most of my childhood there and spent my time there playing outside and swimming in the lake. Every 4th of July we would have people over and we would do our own fireworks and barbecue. In grove before the 4th they would do fireworks over by the lake nearest to the center of the town with all of the shops and restaurants. People go on the lake in their boats or some would just bring chairs and sit on the shore of the lake.

During this time it was still an old town and nothing except the bank had been remodeled. In the little restaurant and shopping area there was a Daylight Donuts that sold turtles. They were big enough to fit in the palm of my hand at the time and were at the perfect temperature every time. They always took awhile to melt in our hands, but they never really started melting because we always ate them right away. We would do this every summer during the 4th of July and we always got the same thing.

Now in Grove they don’t have Daylight Donuts. It’s sad, but I’m glad I have that memory.

RECIPE FOR TURTLES

• 4 oz Pecan halves
• 24 individually wrapped caramels, unwrapped
• 1 teaspoon shortening
• 1 cup semisweet chocolate chips

Directions

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.

Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.

Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.