Chocolate Chip Turtle Cookies

My husband works from home. He's been doing it since Jordan was about 18 months old, so she's never known anything different. In fact, she doesn't quite understand the whole "going to work" thing. It's kind of funny when she talks about how her friends' dads are gone all day and have to work (since, obviously, my husband is home which means he's not working).

{Can't wait to see where that work idea gets us in about 12 years.}

Anyway, so Mel is home, locked up in his office all day. Most of his day is spent on conference calls with his clients or coworkers (which are spread out all over California and the country). All of his coworkers also work from home offices, so once in awhile they have to do video calls.

Those days are funny. Often, he forgets he has to be on a video call, so as I'm showering he rushes into the bathroom to change his shirt to one with a collar and I have to hand him his razor and the shaving cream so he can shave his 6-day old beard (the one he hasn't shaved since the last video call).

Then he heads back to his office and shuts the dog and cat in the hallway, hoping WWIII doesn't begin while he's talking to his boss.

All in a polo and workout shorts. Or sweat pants, if its winter. And slippers.

I really, really wish I could see what all the people are wearing on their calls. You know they are all clean shaven, hair brushed, the women have their make-up on. There are polo shirts, button-down shirts, and ties.

And then below the desks? Bunny slippers and flip-flops? Slips and boxers?

One of these days they should just all count to three and stand up.

Or maybe not?

So, if you're lucky enough to have your husband working at home during the day, he can probably take five minutes out of his lunch break to make these cookies for you for Mother's Day.

Because, seriously, that's all the time it takes.

Chocolate chip cookies, melted chocolate, pecans, and melted caramel. That's all you need to make these little bites of wonderful.

And to make it even easier? You can start with a refrigerator cookie. Or even your favorite bag of Chips Ahoy!


Top with melted chocolate. Top with melted caramel. Top with a pecan and chocolate drizzle.

Done.

Then he can go back to his office, sweats, apron, and all.

Chocolate Chip Turtle Cookies

by Crazy for Crust (Recipe from Nabisco Sweet Treats Magazine)

Ingredients

• 3 squares semi-sweet chocolate, divided
• 1 tablespoon butter
• 12 chocolate chip cookies, baked and cooled (from your favorite recipe, a tube, or even a package of Chips Ahoy!)
• 6 caramels
• 2 teaspoons milk
• 12 pecan halves

Instructions

1. Melt two chocolate squares and butter in a microwaveable bowl about 1 minute until chocolate is melted, stirring every 30 seconds. Spread onto the cookies and let harden.
2. Microwave the caramels and milk in a small bowl for about 1 minute. Stir until smooth. Melt remaining chocolate square in a separate bowl.
3. Spread caramel onto centers of cookies and top with nuts. Drizzle remaining chocolate over the pecan and let cookies harden before serving.

Powered by Recipage

Enjoy!

Turtle Cookies {12 weeks of Christmas Cookies}

Over the past year of doing this blog, I've kinda fallen in love with food photography. I love trying to set up props and get a good shot. I take way too many photos and then I spend what seems like forever scrutinizing each one to get the perfect ones for the post. And if anyone besides me looked at each picture they'd think they were the same photo, but I can tell the difference.

Then there are those times that you know you have the shot. You can feel it, you've taken the great food photo. You turn off your camera, eat the evidence and move on.

And then you download the pictures and realize they suck. (Well, maybe they aren't horrible, but you don't like them, which means they suck, right?)

Enter these Turtle Cookie photos.

They are horrible, according to me. They look nothing like how I envisioned them.

I don't think they do the cookies justice, but I loved the cookies. They. Were. Awesome.

They start with the greatest chocolate cookie recipe. And then I filled them with a salted caramel buttercream.

Then I dipped them in chocolate and toasted pecans.

You're welcome.

It's a meal in a cookie, if you ask me. Dairy, carbs, protein. It's all in there.

Even if the photo isn't one I'm proud of. The one I liked best wasn't even a staged shot.

But that doesn't matter, right?

Hey, guess how many weeks until Christmas? Not very many, because this is week 10 of the 12 weeks of cookies. Um, yikes!

Turtle Cookies

Chocolate Cookies

(Recipe slightly adapted from LilaLoa)

10 tablespoons butter

3/4 cups sugar

1 eggs

½ teaspoon vanilla

½ teaspoon salt

½ + 1/8 teaspoon baking powder

1/3 cups cocoa

1 ¾ cups flour

Preheat oven to 375°. Line baking sheets with parchment paper. Beat butter and sugar together until creamy. Add eggs and vanilla and mix well. Mix in baking powder, salt, and cocoa. Beat until well blended. Add flour ½ cup at a time. The dough will seem sticky, but it will come together just right. Roll out the dough on a lightly floured surface (no need to refrigerate first) and cut your cookies into whatever shape/size you want. I used small circles, because let’s be honest…it’s a sandwich cookie and we’ll be eating two cookies for every one treat we eat. Bake about 5-6 minutes depending on size and let cool before filling.

Caramel Buttercream Filling:

¼ cup unsalted butter, softened

½ cup caramel sauce (I love Trader Joe’s Salted Caramel)

1 ½ cups powdered sugar

½ teaspoon vanilla

Cream butter and caramel sauce with a hand-held mixer until well combined. Slowly beat in powdered sugar and vanilla. Mix until smooth. Line up your cookies and frost half of them with the buttercream. Close your sandwiches with the other cookie.

Garnish

½ cup pecans, chopped and toasted*

1 cup chocolate chips

Melt chocolate chips (using a microwave or double boiler, whatever floats your boat). Place your pecans in a shallow bowl. Dip half of each cookie into the melted chocolate and then the pecans. Place on a wax-paper lined cookie sheet and chill until firm.

*To toast your pecans…place on a baking sheet and roast at 350° for only a few minutes. Do not walk away from the oven. As soon as you can smell them they are done. (And they will burn quickly.)

Yield: about 1 dozen

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff), Moms Crazy Cooking

Peanut Butter Caramel Apple Dip

My cat snores. Loudly.

The other morning I was awakened from a sound, dream-filled sleep to what sounded like someone screaming in my ear. I thought Jordan was having a nightmare. She wasn't.

What makes it even more special is that kitty likes to sleep in the corner of the bed...behind my head.

Every time I hear her snoring like a truck driver I wonder how such a sound comes out of a nine-pound animal. I want to record her so bad but she has a knack for her loudness at 3am, and I'm just not ready for video recording at that time of night.

This really has nothing to do with this dip, except that this dip is just slightly more amazing than her snoring.

It's peanut butter. And caramel. Oh, and some chocolate chips. Can't forget the chocolate!

It's good with apples. Or pretzels. Or on a spoon.

Peanut Butter Caramel Apple Dip

Ingredients:

1 bag caramel squares (about 45), unwrapped

1/3 cup whipping cream and 1/3 cup nonfat milk OR 2/3 cup half and half

½ cup creamy peanut butter

1/3 cup milk chocolate chips

Directions:

1.       Add the caramels and whipping cream/milk or half and half to a medium saucepan. Heat over low heat and stir until the caramels have melted into the cream (about 8-10 minutes).

2.       Meanwhile, add peanut butter and chocolate chips to a medium microwave safe bowl. Heat for 30-45 seconds and stir to combine.

3.       Add hot caramel mixture to the peanut butter mixture and stir to combine. Serve with apple slices, graham crackers and/or pretzels. Store leftovers in the refrigerator.

Yield: about 2 cups of dip

Enjoy!

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

Peanut Butter Chocolate Chip Surprise Cookies (12 Weeks of Christmas Cookies)

Remember when you turned 21 and stopped at a 7-eleven just to get a Zima because you were so excited to get carded? And, for awhile, you got a little thrill each time you had to show the waiter your drivers license when imbibing? Until one day you're at the grocery store in your old sweatpants and spit-up stained shirt, hair all stuck up in a ponytail, toddler running berserk around the candy display, buying a bottle of cheap wine and the cashier picks up the bottle, gives you one look, and checks you out without a mention of ID. And you realize, wow, I look over 30?

Yeah, that moment happened a long time ago for me.

I don't even think about it anymore, not getting carded. But when I do get asked to show proof I'm over 21? It's a little shocking, if you really want to know the truth.

Last week I went to Costco and purchased, among other things, an industrial-sized bag of toilet paper, eight pounds of butter, and two bottles of the best tasting cheapest wine on the market. And I got carded.

My first thought was, he must have to card everyone.

Then he told me I didn't look a day over 22, at which point I burst out laughing. (I know he was probably kidding.)

And then he asked me my secret to having such young looking skin.

Duh, dude. Look in the cart. Wine and butter, fruit of the Gods, the fountain of youth.

You know what else belongs in that category? Peanut butter and chocolate.

And caramel. Surprise!

Oh and one other thing...I want to thank Joy at Joy of Desserts, Mamie at Home Grown Beanes, and Latasha at Storybook Science for awarding me the Versatile Blogger Award in the past couple of weeks. I want to thank you all for the honor and promise I haven't forgotten about you! This move is kicking my blogging bottom and as soon as it's done with I will accept and pass on my award. Thank you again so much!

Peanut Butter Chocolate Chip Caramel Surprise Cookies

Recipe adapted from Rachael Ray Magazine

Ingredients:

1 cup peanut butter

¾ cup brown sugar

1 teaspoon baking soda

1 egg

½ cup chocolate chips

12-15 caramel squares, unwrapped

Directions:

1.       Preheat oven to 350°. Line a cookie sheet with parchment paper or a silpat.

2.       Mix peanut butter, brown sugar, baking soda, and egg in a large bowl. Stir in chocolate chips.

3.       Scoop about a tablespoon and a half of dough into your hands. Flatten a little and place an (unwrapped) caramel in the center. Wrap the cookie up around the caramel square and place on cookie sheet, sealed side up (just in case it leaks).

4.       Bake for about 12-15 minutes. Cool for a few minutes on cookie sheet before removing to rack to cool completely.

Yield: about 12-14 large cookies

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

S'more Caramel Apples

I snapped this picture the other day while in my daughters bathroom:

It got me to thinking. Who would win in a Princess fight? (I know, totally inappropriate. But funny and entertaining!)

I mean, Belle has obviously got a leg up on Ariel. Poor Ariel didn't really have a chance with that whole tail thing.

I see Jasmine as a good fighter, if she needed to be. I mean, she has a pet tiger and all. And she dated a self-proclaimed "street rat."

I wouldn't count out Cinderella either. After all those years of domestic work, she's probably got some good muscles going on under that drab house dress.

Rapunzel has the magical braid. She can do anything with that thing. I think it would hurt if it hit you upside the head.

Aurora...she's the wild card. All those years in the princess protection program, singing to the birds in the forest may have softened her. But it's always the meek ones that end up taking out the whole fight club, right?

Don't even get me started on Barbie and Bratz. I don't think the Princesses would stand a chance against them.

Anyway, this is where I would segue into the recipe for these S'more Caramel Apples...but I've got nothing. I'm not quite sure how to get from Princess Smackdown to this yummy "Summer, meet Fall" recipe. Because that's really what it is. The last few bites of Summer, all wrapped up into a nice Fall package.

I think caramel apples are the easiest treat to make. All you do is melt some caramels and roll an apple in it. Easy but absolutely delicious. And now for the fun stuff...

The winner of the Mini Pie Maker is...

Something Swanky said...

Tweeted this giveaway

September 22, 2011 1:12 PM 

Ashton at Something Swanky, you won! :) Email me your contact info and I'll send you your new mini pie maker.

S’more Apples

Recipe by Crazy for Crust

Ingredients:

5 medium Granny Smith apples, washed and well dried

5 wooden sticks or popsicle sticks

1 bag (11-oz) caramel bits (or squares, unwrapped)

2 Tablespoons water

4 graham cracker sheets

2 cups mini marshmallows

1 cup mini chocolate chips

Directions:

1.       Finely grind graham crackers in a food processor until only a fine crumb remains. Place in a shallow bowl and set aside. Put marshmallows and chocolate chips on two separate plates and set aside. Put your sticks in the center of your apples. Line a cookie sheet with waxed paper.

2.       Heat caramel bits and water over medium heat. Stir until melted (about 3-5 minutes). Once melted, turn the heat very low (you want to keep the caramel warm).

3.       Working quickly, one apple at a time, dip in caramel. You may need to tip the pan and/or use a spoon to help you cover the entire thing. Dip the bottom half of the caramel apple in the graham cracker crumbs. Roll the top half in the chocolate chips and then the marshmallows. Place it on the cookie sheet. Add more marshmallows or chocolate chips where there are gaps. Repeat with remaining apples.

4.       Chill until hardened, at least 30 minutes. Store in refrigerator. These look really cute as gifts, wrapped in a cellophane bag. You will probably have some caramel left over. Use it to dip apple slices in (or eat with a spoon).

Yield: 5 apples

Enjoy!

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Party Mindy Style (Bacon Time...). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters)

Caramel Apple Hand Pies (and a giveaway!)

Yesterday was my one year blogiversary! I really can't believe it's been a whole year of baking and posting.  It's been so amazing (virtually) meeting so many other bloggers and finding a place in such a great community.

A year ago I was in a strange place. My daughter had just started Kindergarten and I kept getting asked about what I was going to do now that she was in school. I knew I didn't want to go back to teaching. I wanted to continue staying home, but also I wanted to find something for me. Everything I'd been doing for the previous five years had been about my daughter. I knew I wanted to be doing something creative, but had no idea what.

Now, one year later, I know what my passion is. I know what I want to do when I grow up. Baking and blogging make me happy. Sure, spending time with my daughter does too, but there is something about spending time creating food and writing about it that is magical for me. I don't know what sort of a job I'll be in five years from now but I do know that it will, in some way, include my baking and this blog. Thank you all for continuing on this journey with me.

Now I may not admit this openly, (oops, I'm about to) but I love presents on birthdays and anniversaries.  (Come on, you know you all think that way too...right?) So because it's my blogiversary...I'm giving you a present!

I saw this cute petite pie maker at Sur la Table last month. I had to have one. I mean, it makes personal pies. How could I not have one? And, I grabbed two because I knew I'd want to share one with you all, my readers.

It's super simple to use - just roll out your pie dough and press to cut cute little scalloped circles. Fill with any filling and press again to seal. Bake and eat. It's a perfect individual dessert maker.

I made caramel apple pies with mine. Apple is one of my favorite pies and it's that time of year - caramel apple time. (And yes, I did use a fork to eat mine. Makes it last longer.)

Want to win this cute petite pie maker? (I mean, why wouldn't you? It presses a heart into the dough!)

****The giveaway is now closed****

You have four ways to enter this giveaway:

1. Leave a comment here. Any comment at all.
2. Do you follow me somehow? On Google Friend Connect, RSS, Facebook, or Twitter? Leave a separate comment and let me know. (Just once for any/all of the listed methods.)
3. Tweet this giveaway (include @crazyforcrust in your tweet) and then come back here and leave another comment saying you did.
4. Blog or post to Facebook about this giveaway, linking to this page. Then come back here and leave a comment to let me know you did.

Giveaway is open until the end of the day on Sunday, September 25th. I will pick a winner using random.org and announce it on Monday, September 26th.

Caramel Apple Hand Pies

Crust recipe by AllRecipes, filling recipe by Crazy for Crust

Ingredients:
1 refrigerated pie crust (from a box of two) OR use the following recipe for crust
1 1/4 cups all-purpose flour
1/2 cup butter, diced and chilled
1/4 teaspoon salt
1/4 cup ice water
2 Granny Smith apples
1/4 cup sugar
1/4 teaspoon cinnamon
1 teaspoon water
1 tablespoon tapioca (for thickening), optional
2 tablespoons caramel sauce

Directions:

1. Add the flour and salt to the bowl of a food processor. Pulse once to combine. Add the cold butter and pulse until the mixture becomes coarse. Add the water slowly, one tablespoon at a time, while running the machine until dough comes together in a ball. Wrap in plastic and chill for 30 minutes to 1 hour.
2. Peel and slice the apples thin. Place them, with 1 teaspoon of water, in a skillet over medium-low heat. Sprinkle with sugar and cinnamon. Cook for 3 minutes until the apples just begin to lose their very white color. Drain off excess liquid. Stir in tapioca if you are using it. Set aside.
3. Roll out your crust on a floured surface. Open the petite pie press completely and place it, scalloped side down, on the crust. Punch out two circles. Place one circle in the bottom half of the press. Add half the apple filling. Top with 1 tablespoon of caramel sauce. Place the second crust round on top and press the lid down. You may need to use a little water to help seal the edges. Repeat with rest of crust.  Bake at 350 degrees about 25 minutes. Serve warm (with ice cream, if desired).

*If you don't have a petite pie maker you can do the same thing by pressing out two circles of crust, adding your filling to the center and then use a fork to press the edges together.

Yield: 2 hand pies

Fine Print: I was not compensated in any way for this giveaway. I just wanted to give you all something I like. But hey, Sur la Table, if you're listening I'm always open to a sponsored giveaway! ;)

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Fusion Fridays (Jane Deere). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters)

***The giveaway is now closed.****

Snickers Brownies

My mom loves Snickers. So when her birthday rolled around I thought I'd try and turn a Snickers bar into something else. Naturally I thought of brownies, since I've been on a major brownie kick lately. I have a recipe from Food Network Magazine for Snickers-style cupcakes so I incorporated some of their ideas into this recipe.

Trust me - you want to make these brownies. I recommend making them when you have company, or can share them. I am a major "eat the entire tray of goodies" person, but even I couldn't eat more than one of these in a sitting. They are very rich and you almost need a fork to eat them, but they are awesome. The caramel melted into the brownie more than I thought it would, and they may not be the prettiest things I've ever made, but they were still super delicious.

Enjoy! (I'm serious, go make them NOW!) :)

“Snickers” Brownies

Printer-Friendly Recipe

Ingredients:

For the Brownies:

¾ cup butter, melted

1 ½ cups sugar

1 ½ teaspoons vanilla extract

3 eggs

¾ cup all-purpose flour

½ cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

For the caramel swirl:

7 ounces caramels, unwrapped (about 30)

1/3 cup heavy cream

½ peanuts, coarsely chopped

For the nougat filling:

1 jar marshmallow cream

¼ cup peanut butter

For the chocolate topping:

1 cup chocolate chips

1 cup heavy cream

16 mini Snickers, unwrapped

1.       Preheat oven to 350°F. Line a 9x9 inch baking pan with foil (so that the tops of the foil overhang the pan) and spray with cooking spray.

2.       In a small heavy saucepan, melt the caramels and heavy cream over low heat. Cook until the candies have melted into the cream and the mixture is smooth, about 8-10 minutes.  Set aside.

3.       Combine butter, sugar, and vanilla in large bowl. Add eggs, beat well with spoon. Whisk flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

4.       Pour the caramel mixture and peanuts on top of the brownies. Swirl with a knife.

5.       Bake for 35-40 minutes. Cool completely in pan on a wire rack.  Remove from pan and remove foil.

6.       Meanwhile, make the chocolate topping: Put the chocolate chips in a bowl. Heat the cream in a small saucepan over low heat until hot (try not to let it boil or scald). Pour hot cream over chocolate chips. Let sit for a minute and then stir (carefully) until full incorporated. Chill until completely cooled. (*When I made them I had hopes the topping would harden, but it didn’t. It was good anyway!)

7.       Make the nougat filling: mix together the marshmallow cream and the peanut butter. Spread evenly on cooled brownies. Pour the chocolate topping over the nougat topped brownies. Top with 16 mini snickers bars. Cut into squares.

Makes 16 brownies.

Source: brownies from Hershey, caramel idea from Giada De Laurentiis; nougat filling from Food Network Magazine Jan/Feb 2010

Concept: Dorothy @ www.Crazy for Crust.com