Toffee Turtle Squares Recipes

TURTLE GRAHAM BARS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
• Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
• While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

PEANUT BUTTER TOFFEE TURTLE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

"TURTLE" SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
• Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
• Add the flour mixture and mix until smooth.
• Press the flour mixture evenly and firmly into the prepared baking pan.
• Sprinkle the pecans evenly oven the flour mixture in the pan.
• Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
• Stir constantly while boiling for about 1 minute.
• Spread the boiling mixture evenly over the pecans.
• Bake for about 20 minutes.
• Cool.
• Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
• Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
• Chill for 15 minutes until the chocolate sets and then remove from fridge.
• When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.

ULTIMATE TURTLE COOKIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.