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Sunday, May 25, 2008

Turtle Bars

I wanted to take a treat to our Sunday School class, and thought I'd try this new recipe I had seen online. I can't get over the compliments and the recipe requests for something that is so simple and quick. Enjoy!

1 roll refrigerated sugar cookies
2 cups semisweet chocolate chips
*2 cups pecans, chopped
2 cups almonds, slivered
1/2 cup butter
1/2 cup brown sugar
1 jar caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

Preheat oven to 350 F (325 for dark or nonstick pans). Press cookie dough evenly in bottom of ungreased 9x13 inch pan. Sprinkle 1 C of the chocolate chips, 1 C Pecans, 1 C almonds over dough; light press into dough. Set aside.

In a medium-sized 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 and spread evenly. Sprinkle with remaining chocolate chips and pecans.

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 cut. Cool completely, about 3 hours longer.

*Be sure that you think creatively. Branch out and use whatever you have in your baking cupboard--coconut, marshmallows, you name it. I didn't have pecans, so I used walnuts, and they worked great.

1 comment:

April said...

My goodness, these look wonderful. You guys sure have a lucky class! Our class is getting used to me snacking on crackers in from of them.