Serves: 5
Total Calories: 886
Yield: 75 bite-size squares
Preheat oven to 350°. In a 3-quart bowl, combine flour, 1 cup brown sugar, and 1/2 cup softened butter. Mix at medium speed, scraping sides of bowl often for 2 - 3 minutes or until well-mixed and particles are fine. Pat firmly into an ungreased 9x13x2-inch pan. Sprinkle pecans evenly over unbaked crust and press in lightly.
In a heavy 1-quart saucepan combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly.
Pour caramel mixture over pecans and crust. Bake near the center of the oven for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven, and immediately sprinkle with chocolate chips. Allow chips to melt slightly (1 - 2 minutes), then swirl chips as they melt. Leave some whole for a marbled effect, and do not spread. Cool completely, and cut into desired size.
This Butter Pecan Turtle Cookies recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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