Tortoise Bars Recipes

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.

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.

Steps:

• Combine the caramels and 2 fluid ounces of milk in a heavy saucepan.
• Cook over low heat, stirring constantly, until the caramels are melted; set aside.
• Combine the melted butter, dry cake mix, nuts and the remaining 2 fluid ounces of milk and mix.
• Press half of the mixture into greased 13 x 9-inch pan.
• Bake at 325°F for six minutes.
• As soon as crust is finished baking, remove from the oven and immediately sprinkle the chocolate chips on top.
• Spread the caramel mixture over chocolate chips.
• Sprinkle the remaining cake mixture over the caramel.
• Return the pan to the oven and bake at 325°F for 15 to 18 minutes.
• Cool and then cut into squares.