the great food blogger cookie swap 2011: butter pecan turtle cookies

These cookies, affectionately referred to as 'turtles', remind me of family, home, and holidays. These are the cookies I have been making as long as I have been baking (I even have proof).

These are the cookies my big brother requests without fail at Christmas. These cookies melt in your mouth in a swirl of caramel, pecans, and chocolate. These are the cookies that mean the most to me. These are the cookies I am sharing with you, today.

Butter Pecan Turtle Cookies ("Turtles")

Crust

2 cups all-purpose flour

1/2 cup butter, softened

1 cup firmly packed brown sugar

Caramel Layer

2/3 cup butter

1/2 cup firmly packed brown sugar

1 cup whole pecan halves (not chopped)

1 cup milk chocolate chips

Preheat oven to 350 degrees. In a 3 quart bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl after 2-3 minutes or until well mixed and particles are fine (I never use a mixer, but rather use a fork and then my hands until I get this texture crust). 

 

Pat firmly into ungreased 13x9x2" pan. Sprinkle pecans evenly over unbaked crust. 

Prepare caramel layer.

Caramel layer. In a heavy 1 quart saucepan combine brown sugar and butter. 

Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.

 Pour caramel evenly over pecans and crust.

 

Bake near center of oven at 350 degrees for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). 

 

Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. 

Cool completely; cut; eat; enjoy. 

Butter Pecan Turtle Cookies ("Turtles")

Crust

2 cups all-purpose flour

1/2 cup butter, softened

1 cup firmly packed brown sugar

Caramel Layer

2/3 cup butter

1/2 cup firmly packed brown sugar

1 cup whole pecan halves (not chopped)

1 cup milk chocolate chips

Preheat oven to 350 degree. In a 3 quart bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl after 2-3 minutes or until well mixed and particles are fine (I never use a mixer, but rather use a fork and then my hands until I get this texture crust).

Pat firmly into un-greased 13x9x2" pan. Sprinkle pecans evenly over unbaked crust. 

Prepare caramel layer; pour evenly over pecans and crust. Bake near center of oven at 350 degrees for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut; eat; enjoy. 

Caramel layer. In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly.