For the holidays, I am always looking for quick and easy recipes to add to the holiday feast. When a friend told me about this Pecan Turtle recipe, I thought it had to be too good to be true. I mean, we are talking SUPER easy to make. YES! I wanted to share this recipe with you through a mini Blog post (because frankly, there really isn’t much involved in making these Pecan Turtle Candies, but they were too good not to share. Enjoy!
What You Will Need to Make the Pecan Turtle Candies
(2) Family Size Bags of Rolo Candy (unwrapped)
12 oz. bag of Snyder of Hanover SNAPS Pretzels (the little lattice square ones)
10 oz. bag Pecan Halves
1 1/2 Tablespoons of Coarse Sea Salt
Parchment Paper (to line Baking Sheet)
Preparing the Pecan Turtle Candies
Preheat oven 350 degrees. Line baking sheet with Parchment Paper.
Line Parchment Paper with SNAPS pretzels. Place one unwrapped Rolo candy on top of each pretzel SNAP.
Bake for approximately 4-5 minutes until Rolo is soft but not completely melted.
Remove from oven and sprinkle Rolo with coarse Sea Salt.
Push one half Pecan down on to the soft Rolo/Sea Salt/Pretzel combo to form the “Turtle” candy. Cool completely to allow Rolo to harden before removing from Parchment Paper.
Repeat until all Rolos are used.
That’t it! So easy, yet such gooey goodness. The sweet chocolate and caramel Rolo is the prefect pair with the salty pretzel and pecan flavor. I prefer to chill the Pecan Turtle Candies in the refrigerator before serving. The “chill” just add more chew to the candies.
In addition to serving the Pecan Turtle Candies at my holiday dinner, I also prepared the Lemon Buttercream Filled Pizzelles (shown plated above with the candies.) You can check out that recipe as well right HERE, on the Blog.
I would love to hear your comments on how these yummy treats turned out once you try making them for yourself, and if you and your guests loved them as much as mine did. Please feel free to share your comments below.
Hey all! So recently, I was invited to a “cookie exchange” party and am super excited to share a not-so-ordinary cookie with the guests. After searching high and low for what cookie to bake for the party, I decided on yummy Lemon Buttercream Stuffed Pizzelles. I just did a trial run of the recipe (of course I wanted to try them before serving them to guests 😉 and am so pleased with the results. I wanted to share the recipe with all of you as well! If you haven’t done so already, be sure to subscribe to my email list on the side of this page and I will email you a printable of this recipe in case you wanted to try them for yourself. You WON’T be disappointed!
This post may contain affiliate links. Please read our disclosure policy for more information.
What You Will Need to Make Lemon Buttercream Stuffed Pizzelles
First and foremost, in order to make the pizzelle cookie shells you will need a Pizzelle Maker! I purchased a Cuisinart Pizzelle Press and am pleasantly surprised with how easy it is to use. The press included a wooden rod for rolling the pizzelles, which also came in handy for this recipe. You will also need something to stuff the cookies with the Lemon Buttercream icing, and instead of a piping bag I decided to purchase this cookie decorating/piping gadget, the Wilton Dessert Decorator ULTRA, that is SO easy to use. Love it! Of course, a standard piping bag would also work, so whatever you prefer will ultimately give you the same delicious cookie result. In case you are interested in either, I added shopping links to bottom of the post as well 😉
For the cookie ingredients, you will need the following (yields approximately 3 dozen stuffed Pizzelles):
5 large eggs
1 cup sugar
4 oz. margarine
2 oz. unsalted butter
1 1/4 cup all-purpose flour
1/2 tsp. Vanilla extract
Buttercream Icing ingredients:
4 cups powdered/confectioners sugar
1 cup (2 sticks) softened butter
2-3 tsp. Lemon Extract (depending on how strong you prefer the lemon flavor)
2 Tbsp. of milk
Yellow food coloring (optional)
How to Prepare the Pizzelle Shells to be Stuffed
Combine butter and margarine in a small bowl and melt in microwave. Set aside.
In a large mixing bowl (I use an electric stand mixer for even mixing as I add the ingredients), add the sugar and eggs and mix on high for 5 minutes.
Add the melted and cooled butter and margarine and mix for another minute.
Add flour and Vanilla and mix on low until all ingredients are completely combined.
Preheat your Pizzelle Press. Pour some batter with a small scoop (I used the one that came with the Cuisinart Pizzelle Press) onto the pizzelle maker and bake for approximately 1 minute, or until “ready” light turns green if your Press has the option.
Remove the Pizzelles from the Press and roll them around a wooden dowel or similar item while hot and place them rolled seam down to cool and harden. NOTE: Be sure to roll hot, as the Pizzelles get brittle and harden fairly quickly as they start to cool. Once cooled, they will maintain their rolled shape.
Preparing the Lemon Buttercream Filling and Stuffing the Pizzelles
Add the powdered/confectioners sugar to mixing bowl.
Add butter, softened.
Next, add the Lemon Extract and 2 Tbsp of milk.
Beat on low until all ingredients are incorporated, while periodically stopping and scraping the sides of the bowl. Add lemon food coloring (optional) drop by drop for desired color. Once all incorporated, mix on medium-high speed until desired consistency for filling your Pizzelle shells.
Add the filling mixture to your piping bag or press and start stuffing! I find it easier to stuff one side shallow and then stuff the other side fuller to give an even distribution of Lemon Buttercream yumminess.
Refrigerate before serving. This allows the Buttercream to thicken a bit more and adds some extra “crisp” to the lemon flavor. I hope you have the opportunity to make these for yourself and to share, and would love for you to comment below with feedback once you do!
I LOVE cheesecake! However, I have to admit that I am a bit intimidated by the time it takes to prepare your “conventional” cheesecake. I have also yet to figure out how to use those fancy cheesecake pans that look good in theory, but for me I am clueless with those pans. So, what a better alternative to cheesecake than a recipe that is SUPER easy, and SUPER fast!?!? Not to mention, I get to use my favorite kitchen “appliance” to make them — my NuWave Brio Air Fryer!
This post may contain affiliate links. Please read our disclosure policy for more information.
I am sure this recipe will work in other air fryer brands, but after trying a competitor, I am a 100% hands down fan of the NuWave Brio version. Ready to start enjoying these scrumptious cheesecake pockets? Well, here is what you will need and step-by-step instructions for preparing them. Have fun and Happy non-Frying!
Ingredients/Items Needed for Easy NuWave Air Fryer Cheesecake Pockets
(1) Container 24 ounce Philadelphia Ready To Eat Cheesecake Filling
(1) Package (approx. 20 tortillas) Small Flour Tortillas — any brand, just be sure flour and not corn
1/2 cup Cinnamon/Sugar for Topping
1/4 cup melted Butter or Margarine — I prefer the taste of Margarine but either works fine
(1) NuWave Brio Air Fryer — or comparable, but after trying a leading competitor I find the NuWave Brio 6 qt. to be my favorite and offers more options
Preparing the Easy NuWave Air Fryer Cheesecake Pockets
Preheat your NuWave Bio Air Fryer to 400 degrees.
Warm your tortillas in the package for 30 seconds in the microwave. In all honesty, this makes the tortillas easy to fold and bend when wrapping your pockets.
Lay one tortilla out on a flat surface and scoop about 2 tbsp of Cheesecake Filling in to the center of the tortillas.
Fold the tortilla sides inward so that you are forming an envelope/pocket. First, by folding the left and right sides in, and then following by folding top and bottom in to overlap.
Lay your folded pocket fold-side down in your Air Fryer basket. This will serve to keep your pockets together during the “frying” process (I find that I can fit 6 pockets comfortably in the basket in my 6 quart NuWave Brio).
Fry at 400 degrees for 5 minutes. Once fried, carefully remove the pockets with kitchen tongs and place on a plate.
Brush your fried cheesecake pockets with melted butter and sprinkle/turn in your cinnamon/sugar mixture.
Finally, it is time to ENJOY your yummy cheesecake pockets (makes approx. 20 pockets)! These are great served warmed or chilled and even BETTER with a scoop of ice cream and your favorite chocolate or caramel sauce!
Aside from these cheesecake pockets being so easy to make and really tasty, one of the best parts is that the clean-up is even easier! Furthermore, the basket insert for the NuWave is dishwasher safe, and the bottom tray easily wipes clean and is ready for the next use (which I am not exaggerating when I say that is practically every day in my house).
Want to get a NuWave Brio Air Fryer for yourself or for someone who you know would love the healthy alternative to fried food? Click HERE for the 6-quart version (which is what I have, and it works perfectly for my larger family size of 7). On the contrary, if a smaller version is what you prefer, try the 3-quart version HERE.
Stay tuned for more delicious and easy air fryer recipes. Another great recipe that gives all the flavor punch without the mess is my “Easy to Make Caramel Apple Slices.” Be sure to check it out!