Turtle Tassies

Turtle Tassies

Betty Crocker(R) 0

"Classic decadent turtle flavors – chocolate, caramel and pecans are tucked into this indulgent gem."

Ingredients 1 h 40 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Lightly spray 48 mini muffin cups with cooking spray.
  2. Make dough as directed on cookie pouch. Shape dough into 48 (1-inch) balls. Press 1 ball into bottom of each muffin cup, pressing up sides to fill cups.
  3. Bake 8 to 9 minutes or until edges begin to brown. Meanwhile, in 3-quart saucepan, heat caramels and cream over medium heat, stirring frequently, until melted. Reduce heat to low.
  4. Remove pans from oven; gently press end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in dough.
  5. Bake 2 to 3 minutes longer or until edges are light golden brown. Immediately spoon 1/2 teaspoon (about 4) chocolate chips into each cookie cup.
  6. Spoon about 1 tablespoon caramel mixture into each cookie cup. Immediately top with chopped pecans. Cool 5 minutes; remove from pans with narrow spatula.
Tips & Tricks
Rate recipe

Your rating


Reviews 6

  1. 7 Ratings

mama j

I made this these last year for Christmas and my husband ever demanded that I make more Changes I made were semisweet chips and I used evaporated milk,it is more likely to be around the house at the holidays than heavy cream.Also I have nut allergies in the house, still good if you leave it off. Great for gift giving


I have to rate this recipe low as written because of one huge mistake. One pouch of this specific cookie dough only needes 1/2 c of butter, NOT a whole cup. I actually ruined my first batch of dough because i figured the recipe, written by betty crocker, knew what they were talking about. I also used a LOT more chocolate chips than called for and still ended up with a pretty thin layer in the bottom. I used about 10 in each, next time i will double that. I used a floured glass to press each ball flat before putting in the tin, which worked pretty well as long as it was floured well before each use. These were cute and pretty easy to put together, but overall i think they needed more chocolate in them. I added some mini chips to the top and drizzled some of the other ones to compensate. My husband devoured them.


Delicious! They are definitely better after they have set overnight. Creamy, nutty with a little chocolate. I used semi-sweet mini morsels because that's what I had on hand, so had to eyeball the amount of chocolate suspect mine are more chocolaty then recommended. I got about 60 tassies out of 1 pouch of BC sugar cookie mix but my first batch was also a little on the smaller size. I did use the full amt of butter it calls for and found it came together to regular cookie dough consistency. I used roughly 1.5/8oz bags of caramels and I used fat free half and half, again because I had it on hand. Was a little tedious making the little cups and filling all of them with fillings/toppings. It did help that I have a little muddler type thing to shape the dough to the mini muffin pan. I also sprayed my muddler with cooking spray and it didn't stick as much to the dough. They are totally worth all the steps! I expect to be getting requests to make these again.