Betty Crocker Turtle Cookie Bars (copycat)

1/2 cup (1 stick) of butter or margarine, softened
6 Tbsp brown sugar
6 Tbsp granulated sugar
1 large egg
1/2 tsp vanilla extract
1-1/4 cups all purpose flour
1/4 tsp baking soda
1/4 tsp table salt
3/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans
24 Kraft caramels, unwrapped
1 tablespoon milk
3/4 cup whole pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Preheat oven to 350 F. Using electric mixer, in a medium bowl, cream
butter, brown and white sugars, then egg and vanilla. In another bowl,
stir together, flour, baking soda and salt. Mix well. Add dry ingredients
to wet ingredients and mix well until a soft dough forms. Stir in 3/4 cup
of chocolate chips and 1/2 cup of coarsely chopped pecans. Mix until
chocolate chips and chopped pecans are evenly distributed in cookie dough.
Press cookie dough evenly into bottom of an ungreased, 8-inch square,
baking pan. Bake 28 to 33 minutes or until golden brown. Remove from oven.
Meanwhile, in a 1-quart saucepan on stove top, heat 24 caramels and 1 Tbs
milk over low heat, stirring frequently, until melted and smooth. Remove
from heat. Carefully spread melted caramels evenly over warm cookie bars;
sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
In small microwavable bowl, microwave 1/4 cup of semisweet chocolate chips
and 1 Tbsp shortening uncovered on High 30 to 60 seconds, stirring every
15 seconds, until melted and smooth. Drizzle over cookie bars. Let stand
about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4
rows.


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