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    Ooey Gooey Turtle Bars

    Source of Recipe

    Pillsbury (One of the Bake-Off Recipes)

    Recipe Introduction

    Received in an email - I haven't tried this recipe yet, but it got very good reviews (4 1/2 out of 5 stars).

    List of Ingredients

    1 roll (16.5 oz) Pillsbury® Create 'n Bake® 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 Domino® or C&H® Light Brown Sugar
    1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
    1 cup graham cracker crumbs (16 squares)


    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.

    High Altitude (3500-6500 ft): Bake 27 to 34 minutes.




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