2 cups all-purpose flour 1 cup brown sugar, packed 1/2 cup butter or margarine -- softened 1 cup pecan halves Topping: 2/3 cup butter or margarine 1/2 cup brown sugar, packed 1 cup chocolate chips (I used milk chocolate) In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13x9x2 inch baking pan. Arrange pecans over crust. Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at 350 for 18-22 minutes. Spread chocolate but allow some chips to dozen.
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Pecan Turtle Squares Recipe - Amy Lynn's Kitchen
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A rich, chewy, chocolate treat that is easy to prepare.
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Ooey-Gooey Turtle Bars | Valentine's Day Recipe | Easy Turtle Bar Cookie Recipe
Ingredients: 1roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough 1bag (12 oz) semisweet chocolate chips (2 cups) 3cups chopped pecans (NOTE: I used 2 cups of pecans) 1/2cup butter 1/2cup packed light brown sugar 1jar (12.25 oz) caramel ice cream topping (NOTE: I used a 14oz jar) 1cup graham cracker crumbs (16 squares) Steps: Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over partially baked crust. Set aside. In 2-quart saucepan, melt butter over medium 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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