Delicious Turtle Squares Recipes

PECAN TURTLES® BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
• Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
• Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

"TURTLE" SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
• Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
• Add the flour mixture and mix until smooth.
• Press the flour mixture evenly and firmly into the prepared baking pan.
• Sprinkle the pecans evenly oven the flour mixture in the pan.
• Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
• Stir constantly while boiling for about 1 minute.
• Spread the boiling mixture evenly over the pecans.
• Bake for about 20 minutes.
• Cool.
• Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
• Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
• Chill for 15 minutes until the chocolate sets and then remove from fridge.
• When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.

OOEY-GOOEY TURTLE BARS

Steps:

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

TURTLE BARS

Steps:

• Make the base:
• Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper. In a heavy saucepan melt the butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in the brown sugar and the egg, and stir in the flour, the salt, and the vanilla. Spread the mixture in the baking pan, bake it in the middle of a preheated 350°F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.
• Make the topping:
• In a heavy saucepan melt the butter, add the brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon. Boil the mixture, stirring occasionally, until it reaches the hard-ball stage (260°F. on a candy thermometer), remove the pan from the heat, and add the cream and the walnuts carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage (240°F. on a candy thermometer). Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.
• Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.

TURTLE BARS

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

PECAN TURTLES® PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish.
• Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely.
• Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust.
• Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.