[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Ooey Gooey Turtle Bars[/title][fusion_text]Week of July 28th to August 1st, 2008
OOEY-GOOEY TURTLE BARS (Thanks to Party Line Guest, Doug Lipke)
1 Break and Bake Refrigerated Sugar Cookies 3 Cups Chopped Pecans
12 oz. Bag Semi-Sweet Chocolate Chips 1/2 cup Butter
1/2 Cup Packed Light Brown Sugar
1 Jar (12.25oz) Smuckers Caramel Ice Cream Topping
1 Cup (16 squares) Graham Cracker Crumbs
Press cookie dough into bottom of ungreased 13×9” pan. Sprinkle 1 Cup Chocolate Chips and 1 1/2 Cups of Chopped Pecans over dough and press into dough. In a 2 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust. Sprinkle on remaining chips and pecans on top. Bake at 350 degrees for 25-32 minutes until edges are deep golden brown. Do not cut for 3-5 hours later!
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