Turtle Bars
Description
The hardest part about making these yummy bars is the waiting for them to cool. Everyone will love the gooey goodness in that first bite.
Ingredients
16.5 oz. roll refrigerated sugar cookies
12 oz. bag semi-sweet chocolate chips (2 cups)
3 c. chopped pecans
1/2 c. butter
1/2 c. packed light brown sugar
12.25 oz. jar caramel ice cream topping
1 c. graham cracker crumbs, about 16 squares
Directions
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Preheat oven to 350 degrees or 325 degrees for dark or non-stick pans. Press cookie dough evenly in bottom of ungreased 13 x 9 inch pan.
Sprinkle 1 c. chocolate chips and 1 1/2 c. pecans over dough; lightly press into dough. Set aside.
In a 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 c. chocolate chips and 1 1/2 c. pecans.
Bake 25 - 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.)
24 bars.