I'm working for the weekend and it's only Tuesday!
As I mentioned yesterday over the weekend I made some tasty treats for a BBQ. You better believe I'll make these again. Last week I pinned a turtle bar recipe to my Sweet Treats board and decided to give them a try -- and well added some coconut. Who doesn't love coconut and chocolate? Next week I'll share the homemade Almond joy cups I made... still dreaming about them. Ok back to the bars -- they are extremely easy to make, but you'll need to allow a few hours for cooling. I suggest making the night before your shindig. Enjoy!
Turtle Bars with a Twist
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skor)
1 cup coconut flakes
Heat oven to 350°F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes.
Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, coconut, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes.
Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.