BUTTER PECAN TURTLE COOKIES

FOR THE CRUST:
2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup whole pecan halves
FOR THE CARAMEL LAYER:
2/3 cup butter
1/2 cup firmly packed brown sugar
FOR TOPPING AFTER BAKING:
1 cup milk chocolate chips

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
In a 3 quart bowl, combine flour, brown sugar, and 1/2 cup softened butter. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2-inch pan.

Sprinkle pecans evenly over unbaked crust.

TO PREPARE THE CARAMEL LAYER:
In heavy 1 quart saucepan combine the 2/3 cup butter and brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.

Bake near center of oven for 18-22 minutes or until entire caramel layer is bubbly and crust is lightly golden brown.

Remove from oven and immediately sprinkle with chocolate chips. Allow Chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for marbled effect. Do NOT spread chips.

Cool completely and cut into 3-4 dozen bars.

Sources: McCall's Magazine