_gooey Turtle Bars Food

OOEY-GOOEY TURTLE BARS

Steps:

• 1. Heat oven to 350 (325 for dark or nonstick pan) Press cookies dough evenly in bottom of ungreased 13x9 - inch pan.
• 2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of pecans over dough' lightly press into dough. Set aside.
• 3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• 4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.). For bars, cut into 6 rows by 4 rows.

OOEY-GOOEY TURTLE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

GOOEY CARAMEL TURTLE BARS

Steps:

• Heat oven to 350°F Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.
• Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.
• Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F Remove from heat; stir in vanilla.
• Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.
• Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)
• TIP *To toast pecans, place on baking sheet; bake at 350°F for 6 to 8 minutes or until slightly darker in color. Cool.

GOOEY TURTLE BARS

Steps:

• Combine butter and wafer crumbs in a 13x9-inch baking pan; press into bottom of pan. Sprinkle with chocolate morsels and pecans.
• Remove lid from caramel topping; microwave on HIGH for 1 to 1 1/2 minutes or until hot, stirring after every 30 seconds. Drizzle over pecans.
• Bake at 350 degrees for 12 to 15 minutes or until morsels melt; cool in pan on wire rack. Chill at least 30 minutes; cut into squares.

OOEY-GOOEY TURTLE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

_GOOEY TURTLE BARS

Steps:

• Preheat the oven to 350°F. Remove the chocolate chips and pecans from the jar, and set aside. In a medium-sized bowl, combine the vanilla wafer crumbs with the melted butter. Transfer the mixture to an ungreased 9-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and sides of the pan. Sprinkle the chocolate chips and pecans evenly over the crumb mixture. Cook the caramel topping in a microwave oven for 1 1/2 minutes on high power, or cook on a conventional stovetop over low heat until thin in consistency. Drizzle the topping over the chocolate chips and pecans and bake for 12 to 15 minutes, or until the edges are light brown. Cool at room temperature for 30 minutes then refrigerate for 30 minutes. Cut into bars and serve immediately, or refrigerate in an airtight container for up to 2 weeks.

GOOEY TURTLE BARS

Steps:

• 1. Preheat the oven to 350°F. 2. Place the vanilla wafer crumbs and melted butter in a medium-sized bowl, and mix well with a fork. Transfer the crumb mixture to an ungreased 9-x-9-inch baking pan and, using the back of a fork, press the mixture firmly over the bottom and sides of the pan. Sprinkle the chocolate chips and pecans evenly over the crumb mixture. 3. Place the caramel topping in a microwave-save bowl, and microwave on high power for 1 1/2 minutes, or until the topping has a thin consistency. Alternatively, place the copping in a small saucepan and cook over low heat, stirring constantly. Drizzle the topping over the chocolate chips and pecans.4. Bake for 12 to 15 minutes, or until the edges are light brown in color. Cool at room temperature for 30 minutes. Then chill in the refrigerator for 30 minutes.5. Cut into bars and serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 2 cups semisweet chocolate chips 1 cup coarsely chopped pecans 1 1/2 cups vanilla wafer crumbsBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.