Turtle Chimichanga Bars Recipes

PECAN TURTLES® BARS

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.

TURTLE CHIMICHANGA BARS

Steps:

• 1. Freeze candy bars for at least 1 hour or more- use frozen. Remove from freezer as needed and place one unwrapped candy bar in the center of a tortilla. Fold the bottom of the tortilla up and over candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and place, seam side down, on a tray or baking sheet. Repeat to make the remaining chimichangas.
• 2. Heat the oil in a large stockpot to 360^. Using tongs, place 2 bundles, seam side down, in the hot oil.Hold bundles down for a few seconds to seal. Fry until golden brown on all sides, about 2-3 minutes. Drain each bundle on a wire rack and repeat with remaining bundles.
• 3. Heat the caramel sauce over medium heat-add the pecans and heat through. Cool for 5 minutes. Heat hot fudge in microwave following instructions on jar.(about 30 seconds)
• 4. Place chimichanga bundle on dessert plate and top with pecan sauce and drizzle with hot fudge and scoop of ice cream.