Turtle Cake Bars Food

TURTLE GRAHAM BARS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
• Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
• While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.

TURTLE CAKE BARS

Steps:

• In heavy pot melt all ingredients in step one.
• When melted set aside.
• In large bowl combine dry cake mix with melted butter and evaporated milk and stir well by hand.
• Batter will be sticky.
• Press 1/2 of batter in well greased 9x13 baking pan and bake at 350 degrees for 12 to 15 minutes.
• Remove from oven and pour reserved caramel mixture evenly over baked cake.
• On top of caramel sprinkle evenly the pecans and chocolate chips.
• Press pecans and chips lightly into caramel.
• Drop remaining cake batter across top by small amounts and spread carefully with a spatula.
• Cake batter will not completely cover.
• Bake 20 to 22 minutes at 350 degrees.
• Cool completely before attempting to cut into bars.

TURTLE BARS

Steps:

• 1. Using a pastry blender or fork, combine the butter, flour and brown sugar until the mixture forms fine crumbs. Press the mixture into an ungreased 9x13 inch pan. Sprinkle the crust with the pecan pieces. Set aside.
• 2. Caramel Layer Combine the butter and the brown sugar in a sauce pan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute. Drizzle the mixture evenly over the crust. Bake the crust for 20 minutes at 350 degrees.
• 3. Topping Immediately after removing the crust from the oven, sprinkle it with chocolate chips. Allow the chocolate chips to stand for 5 minutes so that they melt, then spread evenly over surface of the bars. Let the bars cool, then cut into desired serving size.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

ULTIMATE TURTLE COOKIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

TURTLE BARS

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.