Ooey-Gooey Turtle Bars
- Course: Dessert, Appetizers & Snacks
The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 roll Pillsbury™ refrigerated sugar cookie dough
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 3 cups chopped pecans
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1 jar (12.25 oz) caramel ice cream topping
- 1 cup graham cracker crumbs (16 squares)
Heat oven to °F (°F for dark or nonstick pan). Press cookie dough evenly in bottom of a xinch pan lined with Reynolds<span>® Parchment Paper.</span>
Sprinkle cup of the chocolate chips and / cups of the pecans over dough; lightly press into dough. Set aside.
In quart saucepan, melt butter over mediumhigh 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 cup chocolate chips and / cups pecans.
Bake to minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack minutes; loosen sides from pan, but do not cut. Cool completely, about hours longer. (For firmer bars, let stand an additional hours.) For bars, cut into rows by rows.
BakeOff is a registered trademark of General Mills
Contest Name: BakeOff® Contest ,
Contestant Name: Gretchen Wanek
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