Chocolate Turtle Biscotti are topped with a chocolate and caramel drizzle and pecans to finish off the decadent cookie treat. Perfect to dunk into your morning coffee or with your afternoon tea.
This is my second recipe of the week for #Choctoberfest and it’s perfect treat to have with your coffee or tea. This week I’ll be sharing three recipes! Yesterday were these yummy German Chocolate Brownies, today decadent Chocolate Caramel Pecan Turtle Biscotti, and finally on Friday, Chocolate Crinkle Cake Mix Cookies.
All this week some talented food bloggers and I are sharing dozens of milk, dark, and white chocolate dishes for this year’s virtual event.
Follow #Choctoberfest on Social Media
Be sure to use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along, and check out any of the blogs participating this year for even more chocolate goodness. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
Participating Bloggers
Check any of these blogs throughout the week for delicious chocolate recipes!
- Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
- Karen from Karen’s Kitchen Stories
- Susan from The Wimpy Vegetarian
- Rebekah from Making Miracles
- Coleen from The Redhead Baker
- Marcelle from A Little Fish in the Kitchen
- Dorothy from Shockingly Delicious
- Stephanie from Long Distance Baking
- Lisa from Blogghetti
- Linda from 2 Cookin Mamas
- Erin from The Spiffy Cookie
- Audrey from That Recipe
- Maria from Living Ideas
- Kate from Kate’s Recipe Box
- Terri from Our Good Life
- Sarah from Sarah Cooks the Books
- Sue from Palatable Pastime
- April from Veggies First Then Dessert
- Wendy from A Day in the Life on the Farm
- Kelley from Simply Inspired Meals
- Iris from A Fork on the Road
- Teri from The Freshman Cook
- Ashley from My Southern Sweet Tooth
- Heather from Join Us, Pull up a Chair
- Angela from Bake It With Love
- Dedra from Queenslee Appétit
How to Make Chocolate Caramel Turtle Biscotti
If you’ve never made biscotti before, let me just say do it! The crisp cookies are twice baked and that is the hardest part – waiting for them to bake – twice. You can make nearly any flavor of biscotti and I keep finding more to make.
To start, preheat your oven to 350 degrees and line your baking sheet with parchment paper. Lightly dust the parchment paper with flour. Set aside.
Then grab 2 bowls and wooden spoon (no need of for a mixer). In a medium bowl combine your dry ingredients (flour, cocoa powder, baking soda, baking powder, sugar and salt). Set aside.
In a large bowl, combine the eggs and vanilla. Add the dry ingredients to the egg mixture. Mix well with a wooden spoon until a dough has formed. Turn the dough out onto a lightly floured surface and knead a few times until the dough ball is smooth. Divide the ball in half.
Place the dough balls on the prepared baking sheet. Press each half into a log about 12 inches long and 2 inches wide. You may need to lightly dust your hands with flour if the dough is too sticky.
Bake for 35 minutes or until the logs are firm. Remove from oven and allow to cool on pan for 15 minutes.
Then using a sharp knife, slice on the diagonal 1/2 inch slices. Place slices cut side down back on baking sheet. Return pan to oven and bake for 8-10 minutes, the flip and bake another 8 minutes. Remove from oven and place baked biscotti on wire rack to cool.
Once the biscotti is cooled, it’s time to melt your caramel and chocolate.
How to melt in caramel candy in microwave
In a microwavable safe bowl, add the caramel candy and the half and half. Microwave for 30 seconds intervals, stir, and repeat until caramel is smooth. I used a plastic squeeze bottle to drizzle the caramel over the cooled biscotti but a plastic freezer bag with a corner snipped works too. Drizzle over biscotti.
How to melt the chocolate wafers in the microwave
Place the wafers in microwavable safe bowl, and microwave at 15 second intervals on HALF power, stir and repeat until chocolate is smooth. Same as the caramel, drizzle over biscotti.
Top biscotti with chopped pecans while the chocolate and caramel are still warm. Allow to set and then enjoy.
Chocolate Caramel Pecan Turtle Biscotti
Ingredients
- 2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla (yes, 1 tablespoon)
- 20 pieces caramel candy squares
- 2 tablespoons half and half
- 10 ounces dark chocolate melting wafers
- 1/2 cup chopped pecans
Instructions
- To start, preheat your oven to 350 degrees and line your baking sheet with parchment paper. Lightly dust the parchment paper with flour. Set aside.
- Then grab 2 bowls and wooden spoon (no need of for a mixer). In a medium bowl combine your dry ingredients (flour, cocoa powder, baking soda, baking powder, sugar and salt). Set aside.
- In a large bowl, combine the eggs and vanilla. Add the dry ingredients to the egg mixture. Mix well with a wooden spoon until a dough has formed.
- Turn the dough out onto a lightly floured surface and knead a few times until the dough ball is smooth. Divide the ball in half.
- Place the dough balls on the prepared baking sheet. Press each half into a log about 12 inches long and 2 inches wide. You may need to lightly dust your hands with flour if the dough is too sticky.
- Bake for 35 minutes or until the logs are firm. Remove from oven and allow to cool on pan for 15 minutes.
- Then using a sharp knife, slice on the diagonal 1/2 inch slices. Place slices cut side down back on baking sheet. Return pan to oven and bake for 8-10 minutes, the flip and bake another 8 minutes. Remove from oven and place baked biscotti on wire rack to cool.
- Once the biscotti is cooled, it's time to melt your caramel and chocolate.
How to melt in caramel candy in microwave
- In a microwavable safe bowl, add the caramel candy and the half and half. Microwave for 30 seconds intervals, stir, and repeat until caramel is smooth. I used a plastic squeeze bottle to drizzle the caramel over the cooled biscotti but a plastic freezer bag with a corner snipped works too. Drizzle over biscotti.
How to melt the chocolate wafers in the microwave
- Place the wafers in microwavable safe bowl, and microwave at 15 second intervals on HALF power, stir and repeat until chocolate is smooth. Same as the caramel, drizzle over biscotti.
- Top biscotti with chopped pecans while the chocolate and caramel are still warm. Allow to set and then enjoy.
Wednesday’s #Choctoberfest Recipes
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Enjoy!
Your turtle biscotti sound and look decadently delicious!