Ooey-Gooey Turtle Bars

Prep Time: 20 min
Total Time: 4 hr 25 min
Servings: 24

The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.

Ingredients

  • 1 roll Pillsbury™ refrigerated Sugar Cookie dough
  • 2 cups semisweet chocolate chips
  • 3 cups chopped pecans
  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1 1/3 cups caramel ice cream topping
  • 1 cup graham cracker crumbs (16 squares)

Method

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
  2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
  3. In 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 cup chocolate chips and 1 1/2 cups pecans.
  4. 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.

Expert Tips

  • Pillsbury™ refrigerated sugar cookies are only available during the holidays (mid November to January).