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Ooey-Gooey Turtle Bars

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“The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar. From the 43rd Pillsbury Bake Off. Cooking time includes 3 hours cooling time.”
READY IN:
4hrs 20mins
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

  • 467.76 g packagepillsbury create 'n bake refrigerated sugar cookie dough
  • 340.19 g bag semi-sweet chocolate chips (2 cups)
  • 709.77 ml chopped pecans
  • 118.29 ml butter
  • 118.29 ml packed light brown sugar
  • 347.28 g jarsmucker's caramel ice cream topping
  • 236.59 ml graham cracker crumbs (16 squares)

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
  2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
  3. In 2-quart 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 in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
  4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

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