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    Ooey-Gooey Turtle Bars


    Source of Recipe


    Mary Constantine

    List of Ingredients




    1 roll (16.5 ounce)Pillsbury refrigerated sugar cookie dough
    1 (12 ounce) bag semisweet chocolate chips
    3 cups chopped pecans
    ½ cup butter
    ½ cup packed light brown sugar
    1 jar (12.25 ounce) Smucker's caramel ice cream topping
    1 cup graham cracker crumbs

    Recipe



    Heat oven to 350°. Press cookie dough evenly in bottom of ungreased 13x9 inch pan. Sprinkle 1 cup chocolate chips and 1½ cups pecans over dough. Lightly press into dough. Set aside. In a 2 quart saucepan, melt butter over medium-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 1½ 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. Cut and serve.
    Yield: about 24 bars

 

 

 

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