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To freeze cookies, wait until cookies or bars are thoroughly
cooled, then wrap individual portions in plastic wrap, put them in a plastic
container or freezer-weight bag, and freeze them for up to two months. |
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Butter Pecan Turtle Cookies
Crust:
2 C. flour
1/2 C. butter (1 stick)
1 C. packed brown sugar
Caramel layer:
2/3 C. butter
1/2 C. packed brown sugar
Plus:
1 C. pecan halves
1 C. milk chocolate chips
Preheat the oven to 350° F. To make the crust, in small bowl, mix the flour,
butter and brown sugar until the mixture holds together.
Pat in a 9-by-13-inch ungreased pan; spread pecans over crust. In a saucepan,
combine the brown sugar and butter, cook until it boils; let mixture boil for 1
minute, pour over pecans.
Bake 18 to 22 minutes, or until bubbly (after 15 minutes watch
carefully). Remove from oven and immediately sprinkle with chocolate chips. Let
the chips melt, then swirl the chocolate over the entire surface.
Cool completely. Cut into bars.
Makes about 3 dozen.
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