TURTLE GRAHAM BARS
Claire Robinson's take on the perfect pairing of caramel and pecans uses just 6 pantry ingredients. You can personalize the bars too; swap macadamias for the pecans, and top with toasted coconut or sprinkle flaky sea salt over the chocolate.
Provided by Claire Robinson
Time 50m
Yield 12 servings
Number Of Ingredients 6
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.
PECAN TURTLES® BARS
These are easy and delicious.
Provided by Marlyn Carrillo
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h15m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
- Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
- Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 12.1 g, Cholesterol 13 mg, Fat 7.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 39.6 mg, Sugar 8.6 g
TURTLE BARS
Categories Cookies Chocolate Nut Dessert Bake Pecan Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 70
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
- Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
- Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares.
ULTIMATE TURTLE COOKIE BARS
Love chocolate and caramel? Indulge in decadent bars. Chocolate chip bar cookies with a caramel, chocolate, pecan topping.
Provided by Wheres_the_Beef
Categories Bar Cookie
Time 1h10m
Yield 16 cookie bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Using electric mixer, in a medium bowl, cream butter, brown and white sugars, then egg and vanilla.
- In another bowl, stir together, flour, baking soda and salt. Mix well.
- Add dry ingredients to wet ingredients and mix well until a soft dough forms.
- Stir in 3/4 cup of chocolate chips and 1/2 cup of coarsely chopped pecans. Mix until chocolate chips and chopped pecans are evenly distributed in cookie dough.
- Press cookie dough evenly into bottom of an ungreased, 8-inch square baking pan.
- Bake 28 to 33 minutes or until golden brown. Remove from oven.
- Meanwhile, in a 1-quart saucepan on stove top, heat 24 caramels and 1 Tbs milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
- Carefully spread melted caramels evenly over warm cookie bars and sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
- In small microwavable bowl, microwave 1/4 cup of semisweet chocolate chips and 1 tsp shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cookie bars. Let stand about 30 minutes or until chocolate is set.
- For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 295.9, Fat 16.6, SaturatedFat 6.6, Cholesterol 29.7, Sodium 142.2, Carbohydrate 36.7, Fiber 1.7, Sugar 25.7, Protein 3.4
TURTLE COOKIE BARS
I found this recipe on Facebook. It's from Anita's Recipe Blog, and is different than other Turtle Cookie Bars posted on Food.com.
Provided by Chris Reynolds
Categories Bar Cookie
Time 32m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Combine the crust ingredients and beat at medium speed until blended. Pat mixture firmly into a 9x13 pan.
- Arrange pecans over the crust.
- Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 for 15-17 minutes or until golden and bubbly.
- Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.
OOEY-GOOEY TURTLE BARS
Provided by Food Network
Time 4h45m
Yield 24 bars
Number Of Ingredients 7
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.
TURTLE BARS
This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
TURTLE BARS
Categories Milk/Cream Chocolate Nut Dessert Bake Pecan Walnut Vanilla Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes thirty 2- by 1 1/2-inch bar cookies
Number Of Ingredients 15
Steps:
- Make the base:
- Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper. In a heavy saucepan melt the butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in the brown sugar and the egg, and stir in the flour, the salt, and the vanilla. Spread the mixture in the baking pan, bake it in the middle of a preheated 350°F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.
- Make the topping:
- In a heavy saucepan melt the butter, add the brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon. Boil the mixture, stirring occasionally, until it reaches the hard-ball stage (260°F. on a candy thermometer), remove the pan from the heat, and add the cream and the walnuts carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage (240°F. on a candy thermometer). Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.
- Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.
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Reviews 5Estimated Reading Time 3 mins
- Preheat the oven to 350°F (175°C). Line an 8 × 8-inch (20 × 20 cm) baking pan with parchment paper, leaving an overhang on opposite ends.
- Prepare the crust. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until well combined, scraping the sides of the bowl as needed. Beat in the salt and flour. The mixture will resemble crumbs and will not come together as dough. Press firmly onto the bottom of the prepared pan.
- Prepare the topping. In a medium saucepan over medium heat, melt the butter, and then add the sugar and salt. Bring to a boil while stirring almost constantly. Boil for 90 seconds, stirring constantly. Quickly stir in the pecans. Pour the caramel nut mixture over the crust and bake for 16 to 20 minutes or until the caramel is bubbly.
- Put the chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds, until melted. Spread over the bars.
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- Preheat the oven to 350 degrees. Combine the flour, brown sugar, and butter in a medium bowl. Stir together until well mixed. Pat the mixture firmly into an ungreased 13x9-inch pan. Sprinkle the pecan halves evenly over the unbaked crust layer.
- Prepare the caramel layer by combining the butter and brown sugar in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rapid boil. Continue cooking for 30 seconds to 1 minute, stirring constantly. Be careful not to let the caramel get too dark or burn. Pour the boiling mixture evenly over the pecans and crust. Bake for 18-22 minutes or until the crust is light golden brown.
- Remove from the oven and immediately sprinkle with the chocolate chips. Let the chips sit for 2-3 minutes or until softened. Spread the melted chips evenly over the surface.
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