PECAN TURTLES® PIE BARS
If you like Turtles®, you will like these pecan pie bars.
Provided by Karla W
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish.
- Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely.
- Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust.
- Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour.
- Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 17.1 g, Cholesterol 22.3 mg, Fat 5.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 48.8 mg, Sugar 10.3 g
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
PECAN TURTLE BARS
My mother-in-law makes these by the thousands every Christmas. They are terribly addictive and easy to make.
Provided by ladyroseofrohan
Categories Bar Cookie
Time 40m
Yield 15 bars, 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar and butter, press into 9 x 13 pan.
- Place pecan halves 1 inch apart all over the crust, sprinkle remaining chopped pecans over the crust.
- To make caramel topping, put 2/3 cup butter and 1/2 brown sugar in a saucepan.
- Cook over medium heat, stirring constantly until it boils.
- Boil 30 seconds stirring constantly.
- Pour caramel layer over the crust.
- Bake at 350 degrees for 18-20 minutes. (Underbake as opposed to overbake).
- Sprinkle milk chocolate chips over the top.
- Let it stand until chocolate gets melty, then swirl it.
Nutrition Facts : Calories 333.3, Fat 20.3, SaturatedFat 9.9, Cholesterol 38.6, Sodium 70.1, Carbohydrate 36.8, Fiber 1.2, Sugar 23, Protein 2.7
BUTTER PECAN TURTLE BARS
Tastes similar to the Turtle's candy, but with a crust, and made in a baking pan...absolutely delicious...a wonderful treat!
Provided by Kittencalrecipezazz
Categories Dessert
Time 33m
Yield 1 13x9 inch pan
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Prepare a 13x9-inch baking pan.
- In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
- Pat the mixture onto bottom of prepared baking pan.
- Sprinkle pecan halves evenly over the unbaked crust; set aside.
- In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
- Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
- Drizzle the caramel mixture over pecans and crust in baking dish.
- Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
- Remove from oven, and immediately sprinkle with chocolate chips.
- Spread chips evenly as they melt.
- Cool completely before cutting into bars.
PECAN BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
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.
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.
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.
EASY BUTTER PECAN TURTLE BARS
Simple, caramelly-gooey deliciousness!! How can you go wrong with all that brown sugar and butter? Wonderful for Christmas cookie exchanges; they are always the first to go (if there are any left, my kids keep stealing them :)
Provided by Raquel Grinnell
Categories Dessert
Time 33m
Yield 1 9x13 pan, 25-30 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, use a mixer set on low to combine first three ingredients: flour, brown sugar and softened butter. Pat into a 9x13 pan, sprinkle with pecans and set aside.
- To prepare the caramel layer, combine brown sugar and butter in a heavy saucepan over medium heat, stirring constantly and quickly until mixture begins to boil. Allow to boil and foam for one minute, stirring constantly. Pour over crust.
- Bake at 350 degrees for 20-23 minutes or until caramel is bubbly and crust is golden. Remove from the oven and sprinkle with chocolate chips. Allow chips to melt slightly then swirl into the caramel.
- When almost cool, cut into 1 1/2" squares. Keep it small as they are very rich!
Nutrition Facts : Calories 252.2, Fat 16, SaturatedFat 8.4, Cholesterol 29.3, Sodium 102.5, Carbohydrate 27.6, Fiber 1.1, Sugar 18.8, Protein 1.8
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.
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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