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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turtle Bars from Ellen Foreyt Rocque Recipe

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This recipe for Turtle Bars from Ellen Foreyt Rocque is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. flour
1 C. light brown sugar
1/2 C. softened butter
1 1/4 C. pecan halves, picked clean
1 C. butter
3/4 C. brown sugar
1 C. chocolate chips
Directions:
Directions:
Mix together flour, 1 C. brown sugar and 1/2 C. butter. Firmly pat into greased 9 X 13 pan. In a heavy saucepan, heat remaining brown sugar and butter, stirring constantly until well combined and caramel consistency. Pour evenly over the pecan crust and place 24 pecan halves neatly over crust so each will be in the center of a bar. Bake in a 350º oven for 20 minutes. Remove from oven and sprinkle with chocolate chips. Wait 2 minutes and swirl around pecans as they melt. Cool and cut into bars
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This was from Ellen's Mom, Leta Foreyt.

 

 

 

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