Best Turtle Cookie Bars Recipes

TURTLE COOKIE BARS

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.

ULTIMATE TURTLE COOKIE BARS

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.

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.

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.

SHORTBREAD TURTLE COOKIE BARS

Steps:

• Preheat oven to 350F. Beat 1/2 cup butter with electric mixer at medium speed 2 minutes or until light and fluffy. Add flour, oats, 3/4 cup brown sugar, cinnamon, and salt; beat at low speed until coarse crumbs form. Press firmly into ungreased 13x9 inch baking pan.
• Combine remaining 3/4 cup butter and 3/4 cup brown sugar in heavy medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute without stirring. Remove from heat; stir in pecans. Pour evenly over crust.
• Bake 18-22 minutes or until caramel begins to bubble. Immediately sprinkle with bittersweet and white chocolates; let stand 1 minute or until softened. Swirl with knife. Cool completely in pan on wire rack; cut into bars.