Turtle fudge, Funfetti bars, Turtle cookie


Holiday baking continues.
Turtle fudge
1 14-oz. bag Kraft caramels (about 50)
2 TBS milk
1-1/2 C semi-sweet chocolate chips
1-1/2 C milk chocolate chips
1 14-oz. can sweetened condensed milk
pinch of salt
1-1/2 C roughly chopped pecans
1-1/2 tsp. vanilla extract
Line an 8×8 pan with parchment paper with ends of parchment paper extending over sides of the pan. Spray parchment paper lightly with non-stick cooking spray. Set aside.
Microwave caramels and milk in a microwavable bowl on high for two minutes or until caramel is completely melted, stirring every 30 seconds until well blended. In a heavy saucepan, melt chocolate chips, sweetened condensed milk and salt over low heat. Remove from heat and stir in one cup of pecans and vanilla. Pour half of fudge mixture into prepared pan. Pour warm caramel over fudge mixture, then pour remaining fudge on top of caramel. Sprinkle with remaining pecans.
Cover and refrigerate at least two hours. Use sides of parchment paper to remove fudge from pan. Cut into squares.
Funfetti bars
For cookie bars:
1/2 C butter, softened
1/2 C brown sugar
1/2 C sugar
1 egg
2 tsp. vanilla extract
2-1/2 C flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C colored sprinkles (jimmies)
For frosting:
1/2 C butter, softened
2 tsp. vanilla extract
1/4 tsp, salt
3-1/2 C powdered sugar
1/4 C heavy cream
Beat butter and sugars until creamy. Add egg and vanilla and beat again. Mix together flour, baking powder, salt, and sprinkles. Slowly beat in to butter mixture. Press mixture in a greased 9×13 glass baking dish. Bake at 375 degrees for 15 minutes. Remove and cool completely.
For frosting, beat butter, vanilla, and salt. Slowly mix in powdered sugar and whipping cream until completely combined. Beat on high until light and creamy. Spread over top of cooled cookies. Top with more sprinkles. Cut into 24 squares. Store in a sealed container.
Turtle cookie
2 C all-purpose flour
1 C firmly packed brown sugar
1/2 C butter, softened
2nd layer:
1 C pecan halves or chopped pecans
2/3 C butter
1/2 C firmly packed brown sugar
1 C milk chocolate morsels
Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13×9 inch pan. Arrange pecans over crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.
“Kids don’t know how easy they have it. When I was younger I had to walk nine feet through shag carpet to change the channel.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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