There is something about the combination of chocolate, pecan and caramel that makes my mouth water. Traditional turtle candy is my favorite confection. Anytime I see the delicious, ooey-gooey combination in a dessert, I know it will be simply divine.
Two years ago, the Pillsbury Bake-Off's winning recipe was a raspberry-vanilla ice cream cup that was tasty, creative and downright precious. After meeting the 2010 Bake-Off winner, Sue Compton, I prepared her ice cream cups several times that summer for an entertaining dessert. (Her recipe for the winning dessert is found on kitchenscoop.com.)
This summer, I wanted something similar but different. After experimenting with flavor combinations, I hit on this terrific -- at least in my book -- mixture of chocolate, caramel and pecans.
These ice cream cups are the perfect midsummer treats for you and your family, or for a special celebration.
And one of the best parts is they can be made up to 24 hours beforehand; just keep them in the freezer until 5 minutes before serving.
• Alicia Ross is the co-author of "Desperation Dinners!" cookbook series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or firstname.lastname@example.org. More at the Kitchen Scoop website, kitchenscoop.com.