Best 5 Turtle Squares Recipes

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

"TURTLE" SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 X 9 baking pan evenly with non-stick cooking spray.
• Beat 1 cup brown sugar with 1/2 cup melted butter with an electric mixer on medium for 2-3 minutes.
• Add the flour mixture and mix until smooth.
• Press the flour mixture evenly and firmly into the prepared baking pan.
• Sprinkle the pecans evenly oven the flour mixture in the pan.
• Mix the 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over a medium heat.
• Stir constantly while boiling for about 1 minute.
• Spread the boiling mixture evenly over the pecans.
• Bake for about 20 minutes.
• Cool.
• Melt the chocolate chips in the microwave, stirring ever 30 seconds or so until almost smooth (you can do this in a double boiler on the stove if you prefer).
• Remove the chocolate chips, stir thoroughly to smooth and spread evenly over the top of the squares.
• Chill for 15 minutes until the chocolate sets and then remove from fridge.
• When squares have returned to room temperature (so chocolate won't crack) cut into 36 squares.

TURTLE CHOCOLATE CARAMEL-PECAN SQUARES

Steps:

• Set oven to 350 degrees.
• Set the oven rack to the middle postion.
• Butter and flour a 9-inch baking pan (tap off excess flour in the pan).
• For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm.
• Stir in the brown sugar and vanilla.
• Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy.
• In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well.
• Add in the mini chocolate chips (if using).
• Spread the batter evenly into the prepared baking pan.
• Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done.
• Cool completely on a rack.
• For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a Pinch of salt to a boil, over medium heat, stirring until sugar is dissolved.
• Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel.
• Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).
• Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly.
• Drizzle melted chocolate over the caramel for garnish if desired.
• Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).
• Cut into 16 squares.
• Let the squares come to room temperature before eating.
• Store in the refrigerator for up to 6 days.

TURTLE OAT SQUARES

Steps:

• Melt butter with vanilla in large saucepan.
• Add rolled oats, 2 cups flour, brown sugar, baking soda and salt. Stir well. Press 2/3 in ungreased 9 x 13 inch pan.
• Sprinkle with chocolate chips.
• Stir butterscotch sauce and 1/4 cup flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture.
• Bake in 350°F oven for about 25 minutes until golden brown. Cool. Cuts into 54 squares.
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TURTLE CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
• Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
• To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.