Turtle Caramel Bars Recipes

PECAN CARAMEL TURTLE CANDY BARS

Steps:

• 1. Line an 8×8 pan with parchment paper or aluminum foil.
• 2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
• 3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.
• 4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.
• 5. Stir in chopped pecans.
• 6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.
• 7. Place pan back into refrigerator until tacky, about 15 minutes.
• 8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
• 9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.
• 10. Cut into squares.

SALTED CARAMEL TURTLE FUDGE BARS

Steps:

• Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
• Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
• In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.

TURTLE CARAMEL BARS

Steps:

• Pre-heat oven to 350°.
• In a medium bowl whisk together the flour and sugar, with a pastry blender or fork mix in butter until it resembles coarse crumbs. Press onto the bottom of an ungreased 9 inch (23 cm) square cake pan ( I used a spring form pan or line the pan with parchment paper for easy removal). Bake for approximately 15 minutes.

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.

CARAMEL PECAN TURTLE BARS

Steps:

• 1. LINE an 8 x 8 pan with aluminum foil with cooking spray; let foil overhang edge of pan by 2 inches.
• 2. BLEND flour, brown sugar and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly. Stir in pecans. Bake in preheated 350F oven for 11-13 minutes or until crust is lightly browned. Remove from oven.
• 3. HEAT up unwrapped caramels, butter, heavy cream and corn syrup in a large microwave-safe bowl on HIGH (100% power)for 1 to 2 minutes stirring frequently, until mixture is smooth. carefully spread over baked crust. Bake for 11-13 minutes or until caramel is just starting to bubble. Remove from oven and place on wire rack.
• 4. SPRINKLE bars with chocolate chips and let rest for 5 minutes until chocolate is melted. carefully spread chocolate over the caramel using a spoon for swirl effect, leaving portions of caramel exposed.
• 5. REFRIGERATE for 2 hours or until chocolate is set. Remove from pan by lifting opposite ends of foil. place on cutting broad and peel away before cutting.
• 6. ENJOY!!!!!!!

TURTLE CAKE BARS

Steps:

• In heavy pot melt all ingredients in step one.
• When melted set aside.
• In large bowl combine dry cake mix with melted butter and evaporated milk and stir well by hand.
• Batter will be sticky.
• Press 1/2 of batter in well greased 9x13 baking pan and bake at 350 degrees for 12 to 15 minutes.
• Remove from oven and pour reserved caramel mixture evenly over baked cake.
• On top of caramel sprinkle evenly the pecans and chocolate chips.
• Press pecans and chips lightly into caramel.
• Drop remaining cake batter across top by small amounts and spread carefully with a spatula.
• Cake batter will not completely cover.
• Bake 20 to 22 minutes at 350 degrees.
• Cool completely before attempting to cut into bars.

TURTLE CANDIES

Steps:

• On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.

GOOEY CARAMEL TURTLE BARK

Steps:

• Line a 15x10x1" cookie sheet with wax paper.
• Pour chocolate chips into a medium-sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet.
• Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick.
• Place unwrapped caramels and milk in a medium-sized bowl. Microwave for about 30 seconds, then remove and stir. Microwave again for 30 seconds, then stir until caramel is smooth and creamy (you may need to throw it back into the microwave for another 30 seconds so it can be super creamy).
• Drizzle melted caramel over chocolate, then top with chopped pecans. If desired, drizzle with additional melted chocolate.
• Place bark in the fridge for 30-45 minutes so that it can set up.
• When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces).