Butter Pecan Turtle Cookies

Crust:

2 c. all-purpose flour

1 c. firmly packed brown sugar

1/2 c. butter, softened

Caramel Layer:

2/3 c. butter

1/2 c. brown sugar, firmly packed

1 c. pecan halves

1 c. milk chocolate chips

In 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, for 2 to 3 minutes, or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2-inch pan. Arrange pecans evenly over unbaked crust. Prepare caramel layer; pour over pecans and crust. Bake near center of oven at 350 for 18 to 22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips as they melt. Do not spread chips. Cool completely; cut into bars. Caramel Layer: In heavy 1-quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.

Mrs. Paul (Evie) Norr

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987