Best 7 Pms Turtle Cookie Pies Recipes

TURTLE PIE

Steps:

• Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake the shell for 10 minutes in a tart pan.
• For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar.

NO BAKE TURTLE PIE

Steps:

• To make the oreo crust: Place cookies in a food processor and pulse until the cookies have become crumbs. You can also turn the cookies into crumbs by placing the cookies into a zip-loc bag and crust them with a rolling pin. Add the melted butter and pinch of salt to the crumbs and pulse to combine. (If making without the food processor, transfer the crumbs to a bowl and stir the sugar and butter in with a fork) Using the bottom of the measuring cup, press the crumbs into the bottom and up the sides of a 9-inch plate. You can also use a 9-inch square pan or 9-inch springform pan. Chill the crust before filling for 30 minutes.
• To make the filling: Cream the cream cheese and sugar together until light and fluffy. Add the caramel. Cream until smooth.
• In a separate bowl, whip the cold heavy cream until soft peaks form. Then fold into the caramel filling.
• Spread the filling into the prepared Oreo crust and chill about 4 hours. Garnish: top with toasted pecan halves, hot fudge, and caramel, whipped cream!

PMS TURTLE COOKIE PIES :)

Steps:

• 1. Preheat oven to 350.
• 2. Break & bake cookies should come in 24 pcs. If not cut in 1/2 to make 24. Place in a greased MINI muffin pan. Bake 15 minutes.
• 3. While baking cookies, Prepare pudding as directions say.
• 4. Remove Cookies from oven. press down centers to form cups. (melon baller or similar object works best) Let cool for about 10 mins or so before removing. remove before completely cooled though so if u tear cookie you can gently press back together. Once removed, let cool completely.
• 5. Fill cookie cups with pudding. place 3 or so butterscotch chips on each. Drizzle with caramel sauce..Enjoy :)

FUDGY TURTLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set., If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.

PEANUT BUTTER TOFFEE TURTLE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

MOTHER'S TURTLES® PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
• Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
• Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
• Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
• Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.

PMS COOKIES

Steps:

• 1. Spread peanut butter on one Ritz crackers.
• 2. Then add marshmallow cream to another cracker.
• 3. Sandwich both together.
• 4. Place cookies on waxed paper and allow to harden. (I find that if you put the paper or Silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!).
• 5. Melt chocolate bark (I like Ghirardelli the best) in a microwave or double boiler.
• 6. Dip sandwiched cookies into chocolate, covering both sides. After they harden, store in an airtight container.
• 7. Enjoy!