Wednesday, November 7, 2012

Butter Pecan Turtle Bars

I was looking for a fast cookie to bake using ingredients I had on hand. After a computer search turned up nothing. I went to the archives...some of my recipes are so old that it is hard to read them. This one is super simple but tastes decadent.

Combine 2 C flour, 1 C packed brown sugar and 1/2 C butter or margarine. (I use Smart Balance to reduce fat, transfat and cholesterol cuz I'm old and have to watch such things.)

Mix together into fine crumbs. I use my hands for this.

Pat firmly into a 9 x 13 pan. Even though the directions did not specify, I sprayed the pan just in case. This recipe was written before there was such a thing as nonsticking spray. (Historical footnote: back in the day it was just shortening and flour to prevent sticking.) 

Sprinkle 1 C of chopped pecans over the crust.

In a heavy saucepan combine 2/3 C butter or margarine and 1/2 C packed brown sugar.

Cook over medium heat stirring constantly until mixture begins to boil. Boil for 1 minute stirring constantly.

Pour the caramel mixture over the nuts and crust. Bake at 350 degrees for 18 to 22 minutes or until caramel layer is bubbly.

Remove from the oven and immediately sprinkle with 1 C chocolate chips. Allow to melt slightly then swirl the chocolate chips leaving some whole.

Dish up and enjoy this yummy oldie but goodie! (Note: the bars hold up better when they have a chance to cool...if you can wait that long!)

Butter Pecan Turtle Bars

2 C flour
1 C packed brown sugar
1/2 C margarine or butter

Mix together into fine crumbs. Press firmly into a 9 x 13 pan. Sprinkle 1 C chopped pecans over the top.


2/3 C butter or margarine
1/3 C packed brown sugar

Cook over medium heat, stirring until mixture boils. Boil one minute continuing to stir. Remove from heat and pour over nuts and crust. Bake 18 to 22 minutes in 350 degree oven or until caramel layer is bubbly.

Remove from oven and immediately sprinkle 1 C chocolate chips over the top. Allow to melt slightly and swirl some of the chips leaving some whole.

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