These turtle cookie bars have been a huge hit every time I’ve made these, and I’ve been asked for the recipe so many times, I’ve lost count!
To make things even easier, you can use the microwave to melt the caramels. Just make sure you microwave them in 10 second increments, so that they won’t burn.
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup Kerrygold butter or margarine, softened
1 Eggland’s egg
1/2 cup coarsely chopped pecans
1 Tbsp McArthur milk
3/4 cup pecan halves
3 Tbsp semisweet chocolate chips
1 tsp shortening
Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.
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Quick tip: Not a fan of pecans? Use your favorite nuts instead.