Butter Pecan Turtle Cookies
Crust:
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 cup pecan halves
Caramel Layer:
- 2/3 cup unsalted butter
- 1/2 cup pakced brown sugar
- 1 cup milk chocolate pieces
Preheat oven to 350 degrees. To make the crust: In a large bowl, stir together the flour and 1 cup brown sugar. Using a pastry blender or two knives, cut in the 1/2 cup butter until the mixture resembles fine crumbs. Pat the flour mixture over the bottom of an ungreased 9×13 inch baking pan. Sprinkle the pecan halves evenly over the unbaked crust.
To make the Caramel Layer: In a heavy 1-quart saucepan, stir together the 2/3 cup butter and the 1/2 cup brown sugar. Cook over medium-high heat, stirring constantly, until well blended and the entire surface of the mixture begins to boil. Boil the mixture for 1 minute, stirring constantly; remove from heat. Pour the caramel mixture evenly over the pecans and crust.
Bake at 350 for 20 minutes or until the entire caramel layer is bubbly and the crust is a light golden brown. Remove the pan from the oven; immediately sprinkle the milk chocolate pieces over the caramel layer, let stand for 2 to 3 mnutes. Using a knife, slightly swirl the chocolate pieces as they melt; leave some chocolate pieces whole to create a marbled effect. Do not spread the chocolate pieces. Let the cookies cool completely and cut into 24 bars.
Brought to you by: Kent Gordon
