This adaptation of turtle bars uses molasses instead of caramel with the great flavors of pecan and chocolate still there! This recipe is inspired by one from the cookbook Cookies by Catherine Atkinson, Joanne Farrow, and Valerie Barrett and published by Fall River Press.
Any kind of chocolate chips will work, but why not go for the highest percentage of cacao possible?
Ingredients
- 1/4 c. sugar
- 1/2 c. dark molasses
- 1/2 c. dark chocolate chips
- 3 T. butter, melted
- 2 large eggs
- 2 1/2 t. vanilla
- 1/4 t. salt
- 3/4 c. flour
- 2 cups chopped pecans
Preparation
- 1 Mix sugar and molasses together in a deep saucepan over medium heat and bring to boil. Be sure to monitor and stir constantly.
- 2 Remove from heat.
- 3 Add chocolate and butter and mix thoroughly.
- 4 Add eggs and vanilla.
- 5 Add salt and flour.
- 6 Stir in pecans.
- 7 Pour mixture into a greased square or rectangle pan.
- 8 Bake for 30 minutes at 350 degrees.
