It is no secret that I am a huge fan of the sweets, thereby making me a huge fan of making the sweets. This gives me an excuse to lick the spatula and eat the edges (no one wants the edges, right?😉) I’d say 99% of the time when we are going somewhere that involves bringing food, I’m asked to bring a dessert. The word is out that I love making all the sweet, gooey, delicious and typically chocolate things.
One of my long time go-to recipes is Turtle Bars. Not only are they all things delicious, they are stupid easy. Sign me up. I love having a few recipes like this in my back pocket that I can whip up and no one realizes just how easy it was. Of course the cat is out of the bag now, because I’ve ratted myself out. (how many animals can I use in sayings? HA!)
These call for 5 ingredients that I try to keep on hand at all times. They are one of my families favorites and absolutely perfect to take to any kind of gathering requiring you to bring something to share or providing food for people.
One of the best tips I can give you is when making bars like these to line your (9X13) baking pan with foil and spray generously with baking spray. Removal and clean up is then a breeze.
Use whatever your preferred method for crushing cookies up happens to be. I throw mine in the food processor and make quick work of it.
Combine crumbs with butter and press into greased pan. Sprinkle with chocolate chips, chopped pecans and drizzle caramel sauce over top.
Bake at 350 degress, 12-15 minutes. Remove from oven and chill at least 30 minutes. Remove from pan, peel away foil and cut into desired size bars. I use this handy-dandy pizza cutter for cutting all things bars. It makes it so much easier to stay straight.
1 Box Nilla Wafer
1 Bag semi-sweet chocolate chips
1 -2 cups chopped pecans
1 jar Caramel Sauce
1 stick butter
Line a 9X13 metal baking pan with foil and spray generously with nonstick spray.
Crush entire box of Nilla wafer in food processor.
Melt stick of butter and combine with crushed cookies
Press into bottom of prepared pan
Sprinkle chocolate chips and pecans evenly over crust.
Drizzle entire jar of caramel
Bake at 350 degrees fo 12-15 minutes.
Remove from oven and place in refrigerator for 30 minutes to several hours to chill and firm up.
Remove from pan and peel back foil. Cut into desired size squares.
Store in fridge.