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Turtle Cookie Bars

1 roll refrigerated sugar cookies
2 c. semisweet chocolate chips
3 c. chopped pecans
1/2 c. butter
1/2 c. packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)

Heat oven to 350° F. Press cookie dough evently in bottom of ungreased 13x9" pan. Bake 10 minutes.

Sprinkle 1 c. chocolate chips and 1-1/2 c. pecans over partially baked crust. Set aside.

In 2-quart saucepan, melt butter over medium 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 c. chocolate chips and 1-1/2 c. pecans.

Bake 25-32 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.) Cut into 6 rows by 4 rows.

Published in our November - December issue of The Ohio Country Register. On page 28.



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