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    Ooey-Gooey Turtle Bars


    Source of Recipe


    internet

    Recipe Introduction


    The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar

    1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
    1 bag (12 oz) semisweet chocolate chips (2 cups)
    3 cups Fisher® Chef's Naturals® Chopped Pecans
    1/2 cup LAND O LAKES® Butter
    1/2 cup packed light brown sugar
    1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
    1 cup graham cracker crumbs (16 squares)




    1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
    2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the 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.
    High Altitude (3500-6500 ft): Bake 27 to 34 minutes.



 

 

 


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