Turtle Dove Bars Recipes

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PECAN TURTLES® BARS



Pecan Turtles® Bars image

These are easy and delicious.

Provided by Marlyn Carrillo

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h15m

Yield 48

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups brown sugar, divided
½ cup butter, softened
1 cup pecan halves
⅔ cup butter
1 cup milk chocolate chips

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.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 12.1 g, Cholesterol 13 mg, Fat 7.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 39.6 mg, Sugar 8.6 g

TURTLE DOVE NESTS



Turtle Dove Nests image

Inspired by the traditional carol "The Twelve Days of Christmas," our Test Kitchen staff created these cute chocolate nests. With jelly bean eggs, they would make fun treats for Easter, too. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 nests.

Number Of Ingredients 5

1 package (11 ounces) peanut butter and milk chocolate chips
2 cans (3 ounces each) crispy rice noodles
1/3 cup crisp rice cereal
1/3 cup chopped salted peanuts
45 jelly beans or peanut M&M's

Steps:

  • In a microwave, melt chips; stir until smooth. Stir in the rice noodles, cereal and peanuts. Divide into 15 mounds on waxed paper and shape into nests; press indentation in the center of each. Add three jelly beans to each nest. Let stand until set.

Nutrition Facts : Calories 217 calories, Fat 12g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

TURTLE DOVES



Turtle Doves image

Make and share this Turtle Doves recipe from Food.com.

Provided by TheKindKitchen

Categories     Candy

Time 1h

Yield 25 serving(s)

Number Of Ingredients 3

1 lb sweet dark chocolate square (Dove)
12 ounces sweetened condensed milk
pecan halves

Steps:

  • Place UNOPENED can of evaporated milk in 2 quart saucepan. Cover with water, boil for 1 hour, keeping can covered with water. Remove and cool.
  • In a double boiler, over medium-low heat, melt Dove chocolate until creamy.
  • On parchment paper,drop small amount of Dove chocolate and spread out to quarter size. Place 4 pecan halves on top of chocolate.
  • Open can of evaporated milk, and scoop a tablespoon of creamy caramel on top of each set of pecan halves.
  • Cover caramel with melted chocolate.
  • Cool completely. (I place tray in freezer for 5 - 10 minutes for a quick set).
  • Remove from parchment paper and serve, or store in container with parchment paper in between layers of turtles.

OOEY-GOOEY TURTLE BARS



Ooey-Gooey Turtle Bars image

Provided by Food Network

Time 4h45m

Yield 24 bars

Number Of Ingredients 7

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

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.

GOOEY TURTLE BARS



Gooey Turtle Bars image

I cut this from a magazine several years ago (not sure which one). Putting it here for safe keeping...hopefully I'll get to make it sometime soon!

Provided by Karabea

Categories     Bar Cookie

Time 20m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 5

1/2 cup butter, melted
1 1/2 cups vanilla wafer crumbs
2 cups semisweet chocolate morsels
1 cup pecan pieces
1 (12 ounce) jar caramel topping

Steps:

  • Combine butter and wafer crumbs in a 13x9-inch baking pan; press into bottom of pan. Sprinkle with chocolate morsels and pecans.
  • Remove lid from caramel topping; microwave on HIGH for 1 to 1 1/2 minutes or until hot, stirring after every 30 seconds. Drizzle over pecans.
  • Bake at 350 degrees for 12 to 15 minutes or until morsels melt; cool in pan on wire rack. Chill at least 30 minutes; cut into squares.

TURTLE BARS



Turtle Bars image

This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 8 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup packed brown sugar
2 cups all-purpose flour
1 cup pecan halves
TOPPING
2/3 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

TURTLE BARS



Turtle Bars image

Categories     Milk/Cream     Chocolate     Nut     Dessert     Bake     Pecan     Walnut     Vanilla     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes thirty 2- by 1 1/2-inch bar cookies

Number Of Ingredients 15

For the base
5 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1 large egg, beaten lightly
1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon vanilla
For the topping
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups firmly packed light brown sugar
4 tablespoons dark corn syrup
1/3 cup heavy cream
3 cups walnuts or pecans, toasted lightly
1 tablespoon dark rum

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 CAKE BARS



Turtle Cake Bars image

This recipe comes from Jackie's Cake Supplies in Shuteston, Louisiana. I took all of my cake decorating classes with Jackie who is a wonderful instructor and friend.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h15m

Yield 48 Bars

Number Of Ingredients 8

1 lb caramel (Individually wrapped if bulk caramel is not available in your area)
1/4 cup butter
1/2 cup condensed milk
1 betty crocker German chocolate cake mix
3/4 cup melted butter
1/2 cup evaporated milk
1 cup coarsely broken pecans
1 lb milk chocolate chips

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.

Nutrition Facts : Calories 193.2, Fat 10.5, SaturatedFat 5.2, Cholesterol 14.8, Sodium 158.8, Carbohydrate 23.8, Fiber 0.9, Sugar 18.2, Protein 2.3

TURTLE COOKIE BARS



Turtle Cookie Bars image

I found this recipe on Facebook. It's from Anita's Recipe Blog, and is different than other Turtle Cookie Bars posted on Food.com.

Provided by Chris Reynolds

Categories     Bar Cookie

Time 32m

Yield 24 serving(s)

Number Of Ingredients 7

2 cups flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips

Steps:

  • Preheat oven to 350°F Combine the crust ingredients and beat at medium speed until blended. Pat mixture firmly into a 9x13 pan.
  • Arrange pecans over the crust.
  • Combine 2/3 C butter and 1/2 C brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 for 15-17 minutes or until golden and bubbly.
  • Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

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