Christmas Turtles

Ingredients

1 1/2 cup flour

1/4 cup plus 1/3 cup firmly packed brown sugar, divided

I cup unsalted butter, softened and divided

1 1/2 cup pecan halves

3/4 cup slivered almonds

22 Kraft caramels (about 1/2 a 14

0z. Bag)

1 T. cream

1 pkg. (6 oz.) semi-sweet choco- late

Directions

In medium bowl, combine flour, 1/4 cup of the brown sugar and 1/2 cup plus 2 T of the butter; mix with fork or pastry cutter until mixture is the texture of coarse meal. Press evenly into bottom of un-greased 9x13-inch bak- ing pan. Sprinkle evenly with pecans and top with almonds; set aside.

• In medium saucepan, com- bine 4 T remaining butter with remaining 1/3 cup brown sugar. Cook over medium heat, stirring frequently, until mixture boils to the top of pan. Boil one minute, stirring constantly. Drizzle this mix- ture evenly over nutmeats in pan.

In same saucepan, melt re- maining 2 T butter; add cara- mels and cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Drizzle evenly over ingredients in baking pan. Bake for 18 to 20 minutes in 350 oven until entire filling is bubbly. Im- mediately sprinkle with chocolate bits. Allow bits to melt slightly, then swirl with small spatula, allowing some of the bits to stay whole for marbleized effect. Do not spread bits. Allow to cool at room temperature before cut- ting into bars. Store in refrig- erator or freezer and serve cold. Makes about 36 bar cookies.