CAN YOU EAT TURTLE EGGS RECIPES

Steps:

• Preheat the oven to 350 degrees.  For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside. For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly. Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours. For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly. Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.
• Place 10 ounces pecan halves in a medium bowl and lightly coat with cooking spray. Arrange 5 pecans into a star-shaped cluster (they should be touching) on the baking sheet. Repeat with the remaining pecans, spacing the clusters at least 2 inches apart.
• Bake until the pecans smell toasty, about 4 minutes. (They won’t change in color.) Place 1 chewy caramel square in the center of each cluster. Bake until the caramel squares are just melted, 3 to 5 minutes. Let cool completely, about 30 minutes.
• Coarsely chop 8 ounces semi-sweet chocolate bars and place in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted and glossy, 1 to 2 minutes total. (Alternatively, melt the chocolate in a double boiler.) Let cool slightly until the chocolate has thickened slightly and has an almost-pudding-like texture, about 5 minutes.
• Spoon about 1 tablespoon of the chocolate on top of each cooled caramel, then sprinkle with flaky salt. Refrigerate until set, 5 to 10 minutes.