Shelly's Recipe

OOEY-GOOEY TURTLE BARS

Category: Bars

1 roll refrigerated sugar cookie dough
1 (12 oz) bag semisweet chocolate chips 3 cups chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 (12.25 oz) jar caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

Heat oven to 350. 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.