Shortbread Turtle Cookie Bars Recipes

Steps:

• Preheat oven to 350*F Blend together flour, 1 cup brown sugar and 1/2 cup butter until fine crumbs. Press mixture into the bottom of an ungreased 9x13 pan. Sprinkle pecans on top of unbaked crust. In a saucepan combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 1 minute stirring constantly. Pour mixture on top of pecans. Bake in oven for 18 - 22 minutes, until caramel layer is bubbly. Sprinkle chocolate chips over caramel layer and let sit for 5 minutes. with a knife, gently swirl chocolate (do not spread) to create a marbled effect. Cool completely and cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
• Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
• Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
• Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

Steps:

• Heat oven to 350°F. In large bowl, mix butter, sugar and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine.)
• Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes.) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
• Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens.)
• Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.

Steps:

• Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
• Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
• Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
• Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.