Turtle Bars Supreme Recipes

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TURTLE BARS



Turtle Bars image

So very yummy!

Provided by Sheila Lubiansky

Categories     Candies

Time 50m

Number Of Ingredients 9

Crust 1/2 cup butter
2 cups flour
1 cup brown sugar
1 cup pecan pieces
CARAMEL LAYER
2/3 cup butter
1/2 cup brown sugar
TOPPING
1 cup milk chocolate chips

Steps:

  • 1. Using a pastry blender or fork, combine the butter, flour and brown sugar until the mixture forms fine crumbs. Press the mixture into an ungreased 9x13 inch pan. Sprinkle the crust with the pecan pieces. Set aside.
  • 2. Caramel Layer Combine the butter and the brown sugar in a sauce pan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute. Drizzle the mixture evenly over the crust. Bake the crust for 20 minutes at 350 degrees.
  • 3. Topping Immediately after removing the crust from the oven, sprinkle it with chocolate chips. Allow the chocolate chips to stand for 5 minutes so that they melt, then spread evenly over surface of the bars. Let the bars cool, then cut into desired serving size.

TURTLE BARS SUPREME RECIPE - (4.6/5)



Turtle Bars Supreme Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 13

1 teaspoon instant espresso coffee granules or instant coffee granules
2 tablespoons hot water
1 pouch (1 pound 1.5 ounce) double chocolate chunk cookie mix
1/4 cup vegetable oil
1 egg
1 package (8 ounce) cream cheese, softened
3 cups powdered sugar
1/2 cup unsweetened baking cocoa
2 eggs
2 rolls (1.7 ounces each) milk chocolate covered caramels, cut into fourths
1 cup pecans, chopped
1/4 cup caramel topping
1/4 cup pecans, chopped

Steps:

  • Heat oven to 350°. Spray bottom and sides of 13x9 inch pan with cooking spray. In small bowl, stir coffee granules and water until dissolved, set aside. In large bowl, stir cookie mix, oil, egg and dissolved coffee until soft dough forms. Press in bottom of pan. Bake 10 minutes; cool 15 minutes. In medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder and eggs until smooth; fold in caramels and pecans. Gently spread over cookie base. Bake 30 to 35 minutes, or until set. Cool 30 minutes. Drizzle caramel topping over bars; sprinkle with pecans. Refrigerate 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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