Kitchen Play: OREO Turtles
Author: Susan Palmer
Technically the caramel sauce I made is butterscotch, but we are just going to call it "brown sugar caramel" for now. I like to use this shortcut method when I want to whip up a quick caramel sauce.
For the caramel sauce:
  • ½ cup brown sugar (light or dark), packed
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • ½ teaspoon pure vanilla extract
  • pinch of salt
For the OREO turtles:
  • 9 ounces bittersweet chocolate, no more than 70%
  • 1 cup chopped pecans, toasted
  • 18 Double Stuf OREOS
For the caramel:
  1. In a small sauce pan over medium heat, melt the brown sugar, heavy cream and butter together until combined and it comes to a low boil. Stirring often.
  2. Whisk in the vanilla extract and pinch of salt and cook for 3-5 minutes until the sauce is nice and thick and has a lovely golden caramel color. Set aside to cool slight. If you like you can transfer to a squeeze bottle for easy serving.
For the OREO Turtles:
  1. Melt the chocolate over a double boiler until smooth.
  2. Remove and set your station so the chocolate, OREOs and pecans are all lined up.
  3. Line a baking sheet with parchment paper and place a cooling rack on top.
  4. Dip the OREOs in melted chocolate and transfer to the cooling rack, top with ½ tablespoon of pecans. Repeat with remaining OREOs.
  5. Once all the OREOs are dipped in chocolate and topped with pecans, drizzle the caramel sauce over the top either with a spoon or with a squeeze bottle.
  6. Transfer to your freezer or refrigerator to set up.
Recipe by The Girl in the Little Red Kitchen at