Chocolate, caramel and pecans: What could be more decadent? Butter Pecan Turtles will more than satisfy the most sugar-craving sweet tooth. Inspired by the candy of the same name, these treats are actually a bar cookie and much easier to make than the individual candies.
In 1984, The Courant's Food section sponsored a holiday cookie contest, which garnered more than 800 entries. Thumbing through the entries and testing many of the recipes to glean the finalists was a cookie-lover's dream. Among the three recipes that rose to the top as co-winners was this Turtles recipe. This cookie is too good not to make for the holidays - or any other time of year, for that matter.
BUTTER PECAN TURTLES
In the mixing bowl of an electric mixer, combine flour, sugar and butter. Mix at medium speed until fine particles form. Mixture will look crumbly. Pat mixture into an ungreased 9- by 13-inch pan. Sprinkle pecans over crust.
To make caramel layer, combine butter and sugar in a heavy saucepan. Cook over medium heat, stirring constantly, until entire surface begins to boil. Boil 30 to 60 seconds, stirring constantly. Pour mixture evenly over crust. Bake at 350 degrees for 18 to 22 minutes or until caramel is bubbly and crust is light golden brown. Remove from oven and sprinkle with chips. Allow chips to melt slightly, about 2 to 3 minutes. Swirl chips as they melt, leaving some whole for a marbled effect. Cool and cut into 3 to 4 dozen bars.Copyright © 2015, Los Angeles Times