Turtle Cake Bars Recipes

Steps:

• In heavy pot melt all ingredients in step one.
• When melted set aside.
• In large bowl combine dry cake mix with melted butter and evaporated milk and stir well by hand.
• Batter will be sticky.
• Press 1/2 of batter in well greased 9x13 baking pan and bake at 350 degrees for 12 to 15 minutes.
• Remove from oven and pour reserved caramel mixture evenly over baked cake.
• On top of caramel sprinkle evenly the pecans and chocolate chips.
• Press pecans and chips lightly into caramel.
• Drop remaining cake batter across top by small amounts and spread carefully with a spatula.
• Cake batter will not completely cover.
• Bake 20 to 22 minutes at 350 degrees.
• Cool completely before attempting to cut into bars.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Steps:

• In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

Steps:

• Combine cake mix, 1/3 cup evaporated milk, and butter and mix well.
• Pat 2/3 of cake mixture into a greased 9x13 pan.
• Bake at 350 for 6 minutes.
• Pull bars from oven and sprinkle with chocolate chips and pecans.
• Melt the caramels with the remaining evaporated milk and pour over baked bars.
• Dollop with remaining cake batter and back for 15 minutes.

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
• Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.