Turtle Bars
1 roll refrigerated sugar cookies
2 C Semisweet Chocolate chips
2 C Pecans, chopped
2 C Almonds, slivered
1/2 C Butter
1/2 C Brown Sugar
1 jar Caramel ice cream topping
1 C graham cracker Crumbs (16 squares)
1 – Preheat oven to 350 F (325 for dark or nonstick pans). Press cookie dough evenly in bottom of ungreased 9×13 inch pan
2. Sprinkle 1 C of the chocolate chips, 1 C Pecans, 1 C almonds over dough; light press into dough. Set aside
3. In a medium size sauce-pan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring suagar, carael topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining chocolate chips and pecans.
4. Bake 25-30 minutes or until edges are a deep golden brown and pecans are lightly toasted. cool on a cooling rack 30 minutes; loosen sides from pan, but do not ut. Cool completely, about 3 hours longer, To cut bars, cut into 6 rows by 4 rows
Serves 12 +
Jill McKenzie – “62 Weeks of Proven Recipes for Picky Kids”
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