It could have been Super Bowl foods, but the victory was bittersweet because I couldn't help thinking of how much my husband would have enjoyed this victory.
So, I was scrolling through and came across this post that I did ages ago.
Suddenly my mouth was watering because I want these. NOW!
The post will have to do.
Butter Pecan Turtles from the Land O Lakes Butter Box aka Caramel 'N Chocolate Pecan Bars
My neighbor always brings me Sees as a thank you for taking care of her cats when she is away. Nice kitties. Even nicer neighbor!!!
So one of our very favorite holiday treats has always been the Butter Pecan Turtles recipe I got off the Land O Lakes butter box many years ago. I saved that battered old piece of cardboard for a very long time before it just disappeared (or possibly disintegrated).
Fortunately, there is Google. I found the recipe.
(The site was really slow to load for me, so I'm giving you the recipe here.)
When I told my daughter I was doing it for this post, she remarked, "Oh, you mean those incredible bars I used to eat way too many of until I felt sick?"
Um, yeah. How's that for a ringing endorsement?
So, here you go -
There are two parts to the recipe. First you make the shortbread cookie part.
- 2 cups all-purpose flour
- 1cup firmly packed brown sugar
½cup Land O Lakes Sweet Cream Butter, softened (I always used salted)
Preheat oven to 350 degrees. In a 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2" pan.
*** Now you need 1cup whole pecan halves (not chopped) ***
Then you have the caramel layer.
- ⅔ cups Land O Lakes Sweet Cream Butter(again, I used salted)
- ½cup firmly packed brown sugar
1cup milk chocolate chips
Caramel Layer: In a 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.
Now it's time to assemble:
Sprinkle the pecans over the unbaked crust. I know it says to use them whole, not chopped, but I liked them broken up. It seemed to allow the gooey caramel to cover them more.
Pour the caramel evenly over the pecans and crust.
Bake at 350 degrees for 18-22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven.
This part is fun. Immediately sprinkle the chips over the hot bars. Allow the chips to melt slightly (2-3 minutes). Then slightly swirl the chips as they melt; leave some whole for a marbled effect.
Cool completely; cut into 3-4 dozen bars.
Just try to wait until they're cool to eat them!
A cookie that masquerades as candy! Can't beat that.