I owe my thanks for
this recipe to Janet Rudolph who, on her wonderful Dying
for Chocolate blog, frequently features retro ads and recipes. This is actually
a recipe that I had when it was new and I was first setting up housekeeping after
graduating from college. I made these cookies a lot because they were so easy
and really delicious. Over the years, though, with various moves and husbands,
I lost it. When she featured this recipe last week I was elated, and
immediately had to try them to see if they were still as good as I remembered.
They were! In fact, after I made a rather putrid dinner (If you see an online
recipe for Crockpot Cashew Chicken that claims to be “better than takeout,” RUN
from it. Trust me.), I was grateful to be able to redeem myself with this
dessert. I updated it to include more pecans, more chocolate chips, and found
the crust came out far better when using a food processor.
Butter Pecan Turtle Cookies
Crust
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened
Caramel Layer
2/3 cups Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1-1/2 cup whole pecan halves (not chopped)
1-1/2 cup milk chocolate chips
Directions
Preheat oven to 350°F. Line a 9” x 13” pan with foil, allowing about two inches to drape over either end. This will facilitate easy removal of the cookie slab for even cutting.
Crust
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup Land O Lakes Sweet Cream Butter, softened
Caramel Layer
2/3 cups Land O Lakes Sweet Cream Butter
1/2 cup firmly packed brown sugar
1-1/2 cup whole pecan halves (not chopped)
1-1/2 cup milk chocolate chips
Directions
Preheat oven to 350°F. Line a 9” x 13” pan with foil, allowing about two inches to drape over either end. This will facilitate easy removal of the cookie slab for even cutting.
Combine crust ingredients
in the work bowl of a food processor and pulse until well mixed and particles
are fine. Pat firmly into ungreased 9” x 13” pan. Sprinkle pecans evenly
over unbaked crust.
Prepare caramel
layer
In a heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour Caramel Layer evenly over pecans and crust.
Bake near center of oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown.
In a heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour Caramel Layer evenly over pecans and crust.
Bake near center of oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown.
Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips.
Cool completely; cut into 3-4 dozen bars. (This rather makes me laugh. I guess I cut mine extra large because we only got about 2 dozen.)
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