Loaded Turtle Cookie Barsare a special treat for the chocolate and caramel lovers. Loaded with caramel, chocolate and pecans and all baked in a buttery cookie batter. These are the kind of bars that kids of all ages will love, and the chocolate drizzle gives it just the right amount of decadence.
|Butter||1 Cup (16 tbs) (2 sticks)|
|Packed light brown sugar||2 Cup (32 tbs)|
|Pure vanilla extract||2 Teaspoon|
|All purpose flour||2 1/2 Cup (40 tbs)|
|Baking powder||1 1/2 Teaspoon|
|Rolos||12 Ounce , unwrapped (cut in half)|
|Chopped pecans||1 Cup (16 tbs) , toast (and cooled)|
|Milk chocolate chips||1/2 Cup (8 tbs)|
|Vegetable shortening||2 Teaspoon|
1.Preheat the oven to 350°F. Liberally spritz a 9 x 13-inch metal baking pan with cooking spray. Set aside.
2.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.
3.Beat the eggs into the warm mixture one at a time beating well after each. Add the vanilla.
4.Sift together the flour, baking powder and salt.
5.Gradually beat into the creamed butter-brown sugar mixture.
6.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.
7.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]
8.Bake for 40 minutes or until the top is golden and a toothpick shows moist batter crumbs. [The melted caramel will be gooey,]
9.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.
10.Drizzle over the warm bars and garnish with pecans.
11.Serve and enjoy!