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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Blarney Stoned - add the hot water with the vanilla
- Noah's Scotch Shortbread Bars (Rosie's Bakery)
- Caramel-Pecan Turtle Brownies (food processor)
- Sunflower and Oat Granola Bars
- Diploma Cookies (with fortunes inside)
- Rugelach (with step-by-step photos) (Gina, Fla) (repost)
- Harlequin Bubbles (meringue cookies)
- Oatmeal Date Bars (oatmeal cookie crust with cooked date and nut filling)
- Michelle Obama's Shortbread Cookies (using Amaretto and orange or lemon zest)
- Orange-Chocolate Rounds (slice-and-bake cookies)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute