Loaded Turtle Cookie Bars
Servings 24 squares
Calories 326kcal
Ingredients
- 1 cup butter
- 2 cup packed light brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 12 oz packages Rolos unwrapped cut in half
- 1 cup chopped pecans toasted and cooled
- 1/2 cup milk chocolate chips
- 2 tsp vegetable shortening
Instructions
- Preheat the oven to 350°F. Liberally spritz a 13 x 9 inch metal baking pan with cooking spray. Set aside.
- In a heavy bottomed saucepan melt the butter. Add the brown sugar. Cook over medium stirring constantly until the sugar has dissolved. Remove from the heat and cool to warm.
- Use a hand mixer to beat the eggs into the warm mixture one at a time beating well after each addition then add the vanilla.
- In a medium bowl use a whisk to sift together the flour, baking powder and salt.
- Gradually beat the dry ingredients into the creamed butter-brown sugar mixture.
- Assemble: Pour 1/2 of the batter into the pan. Top with 1/2 of the Rolo candies and 1/2 of the toasted pecan pieces.
- Pour the remaining batter on top. Roughly chop the remaining Rolo candies and sprinkle over the batter. Top with a sprinkle of pecans. [Reserve 2 Tbsp for garnishing.]
- Bake for 40 minutes or until the top is golden and a toothpick shows moist crumbs. Test the batter, the melted caramel will be gooey. Cool the bars in the pan on a cooling rack.
- Chocolate Drizzle: In a microwave safe bowl, melt together the chocolate chips and vegetable shortening. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
- Drizzle over the cookie bars and garnish with pecans.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 137mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg