Butter Pecan Turtles from the Land O Lakes Butter Box aka Caramel 'N Chocolate Pecan Bars

One of my favorite candies is Pecan Turtles whether they come prepackaged like these

 or in one of those lovely boxes of Sees chocolates - these are called Pecan Buds.

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.

https://www.landolakes.com/recipe/17409/caramel-n-chocolate-pecan-bars/

(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.
  
  
  
  GIVEAWAY -
  
  I have another copy of Christmas in Hiding to give away.