Butter Pecan Turtles
|Flour||1⁄2 Cup (8 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs), lightly packed|
|Butter/Margarine||1⁄3 Cup (5.33 tbs) (Room Temperature)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), lightly packed|
|Milk chocolate pieces||1 Cup (16 tbs)|
Preheat oven to 350°F (175°).
Place flour and 3/4 cup brown sugar in a medium mixing bowl.
With pastry blender or fork, cut in 1/3 cup butter or margarine until crumbly and well-mixed.
Pat firmly on bottom of an ungreased 9-inch square baking pan.
Sprinkle pecans over top.
In a small saucepan, bring 1/2 cup butter or margarine and 1/3 cup brown sugar to a boil.
Simmer 1 minute, stirring constantly.
Remove from heat.
Gently pour over pecans, covering all crust if possible.
Bake 15 to 20 minutes or until caramel is bubbly over entire top.
Remove from oven.
Immediately sprinkle with chocolate pieces.
Let stand to slightly melt chocolate.
Gently swirl spatula through caramel and chocolate to create a marbled effect.
Cool in pan before cutting.