Ooey-Gooey Turtle Bars

The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups chopped pecans

1/2

cup butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

 
Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 r 

Source: pillsbury.com

Salted Caramel Turtle Triangles

Double chocolate chunk, fudgy brownies meet ooey, gooey caramel and a sprinkle of sea salt.

Ingredients:

Cookie Base:

1        pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4     cup butter or margarine, melted

2        tablespoons water

1        egg

2/3     cup pecans, coarsely chopped

Caramel Topping:

4        tablespoons butter

1        bag (14 oz) caramels, approximately 50 caramels

1/4     cup heavy cream

1/2     teaspoon vanilla

1/8     teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars

Directions:

• 1 Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
• 2 In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
• 3 Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
• 4 Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

Source:  bettycrocker.com

Frankenstein Marshmallow Pops

Prep Time: 1 hour

Cook Time: 5 min

Ingredients:

Green candy melts (See Kelly's Notes)
Marshmallows
Small pretzel rods
Semisweet chocolate chips
Candy eyeballs
Edible red and black markers

Equipment: toothpicks; lollipop sticks or colorful straws

Directions:

Melt the green candy melts in a microwave or double boiler according to package directions until they are fully melted.

Push the lollipop sticks into the marshmallows then dip the marshmallows into the melted candy, turning to cover them completely. Stand the marshmallows upright in a glass filled with uncooked rice or oatmeal and place the glass in the fridge until the chocolate has cooled and hardened slightly, about 5 minutes.

Melt the chocolate chips in a microwave or double boiler until smooth. Dip the tops of each of the coated marshmallows in the chocolate to form the hair, and using a toothpick, drag the chocolate down toward the base of the marshmallow to form spikes of hair. Return the marshmallows to the fridge until the chocolate has hardened, about 5 minutes.

Break the ends off of the pretzel rods to form the small (about 1/8-inch) "bolts" for Frankenstein's neck. Carefully push one piece of pretzel into each side of the marshmallow about 1/3 of the way from the bottom.

Using a toothpick and the remaining melted chocolate, dab two small dots of chocolate onto each marshmallow and press on the candy eyeballs.

Using the black edible marker, draw on a mouth, and then using the red edible marker, draw on a laceration on Frankenstein's forehead. Enjoy the marshmallow pops immediately or store them in an air-tight contained in the fridge until ready to serve.

Kelly's Notes:

Candy melts can be found at most bake ware stores. Do not substitute white chocolate and green food coloring for the candy melts, as most food coloring is water-based and will cause the chocolate to seize.

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Source: justataste.com