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Category: Bars
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
1 (12 oz) bag semi-sweet 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 (325 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.
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OOEY-GOOEY TURTLE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
1 (12 oz) bag semi-sweet 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 (325 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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