Easy Caramel Turtle Bars (12 Weeks of Christmas Cookies - Week 3)

I love bar cookies! They're quick, easy to prepare and so versatile. They can be as sweet and homey as a molten slab of chocolate chip cookie, or dressed up for dessert with a bit of fancy cutting and a drizzle of chocolate sauce.

Modeled on the turtle candy, one of my mother's favorites, this recipe combines the best of a sugar cookie base was a rich, gooey caramel center, a layer of toasted pecans, and a thick chocolate coating. I threw it together during the height of last year's Christmas rush, and with the help of a few pre-made cheats, it's about as quick and easy as they get.

Of course, if you prefer to do things from scratch (for which, I commend you!) you can substitute homemade sugar cookie dough for the base and whip up your own caramel/dulce de leche for the filling.

Caramel Turtle Bars
1 package (16.5 oz) pre-made sugar cookie dough (Pillsbury works well!)
6 oz chopped pecans, lightly toasted
1 jar (at least 12 oz) caramel ice cream topping
12 oz (2 cups) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk

Preheat oven to 350°F. Lightly grease a 13x9-inch pan. Press cookie dough evenly into the prepared pan. Sprinkle chopped pecans over the dough and press in lightly. Spoon caramel topping over nuts and bake for 25-35 minutes until edges are browned and caramel is thickened. Remove pan to a wire rack to cool at least 15 minutes.

Meanwhile, heat chocolate chips and condensed milk over medium-low heat, in a medium saucepan. Stir until just melted and smooth. Working quickly, spoon chocolate over slightly cooled bars and allow to cool completely before serving.

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