These Butter Pecan Turtle Cookies are sure to please with a butter cookie crust covered in pecans, caramel sauce and chocolate; all swirled together to make the ultimate turtle cookie.
We have a winter snow storm in Wisconsin so it was the perfect time to hunker down and do some baking for the holidays. First on my list is this butter pecan turtle cookie recipe. My mom used to make these each year and I took on the tradition years ago. They’re one of my favorites for cookie exchanges, Christmas gifts, or just to eat myself.
For a marbled effect, lightly swirl the the chocolate chips. Do not spread.
You know, now that I think of it, I don’t know why I don’t make these cookies year round. Maybe it’s time for a new tradition!
These Butter Pecan Turtle Cookies are sure to please with a butter cookie crust covered in pecans, caramel sauce and chocolate; all swirled together to make the ultimate turtle cookie. Perfect for Christmas gifts or cookie exchanges.
Butter Pecan Turtle Cookies Recipe
Ingredients
Crust
2 cups all-purpose flour
1 cup firmly packed brown sugar
½ cup butter
Caramel Layer
⅔ cup butter
½ cup firmly packed brown sugar
1 cup whole pecan halves
1 cup milk chocolate chips
Directions
Preheat oven to 350 degrees F. In mixer bowl, combine crust ingredients. Mix at medium speed until well blended with fine particles. Pat firmly into an ungreased 13”x9”x2” pan. Sprinkle pecan halves evenly over the unbaked crust.
Prepare Caramel Layer: In heavy 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until the entire surface of mixture begins to boil. Boil ½ to 1 minute, stirring constantly.
Pour caramel mixture evenly over the pecans and crust. Bake for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Let chips melt slightly (2-3 minutes). Slightly swirl chips as they melt with a knife; leave some whole for a marbled effect. Cool completely; cut into 3-4 dozen bars.