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Publisher Photo
This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup pecan halves
  • TOPPING
  • 2/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. Combine butter and brown sugar in heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield: about 8 dozen.
Originally published as Turtle Bars in Taste of Home December/January 1995, p13

Nutritional Facts

1 each: 58 calories, 4g fat (2g saturated fat), 6mg cholesterol, 24mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 0 protein.

Popular Videos

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup pecan halves
  • TOPPING
  • 2/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips
  1. In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. Combine butter and brown sugar in heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield: about 8 dozen.
Originally published as Turtle Bars in Taste of Home December/January 1995, p13

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MY REVIEW
5493 User ID: 1727685 199070
Reviewed Feb. 26, 2010

"Now one of my favorite square recipies! easy to make. I left the butter hard and processed the crust in my food processor which is quick and easy and works great. I also return the squares to the warm oven to melt all of the chocolate to make it easier to spread. I use parchment paper in my pan and simply remove the whole thing to a cutting board when cooled to cut. An excellent bar for transporting to teas, bake sales, etc., as it is not sticky and cuts evenly."

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