Souped Up Turtle Bars

Souped Up Turtle Bars Ingredients

8 Boneless chicken breasts	1/2 ts Salt
1 1/2 c All-purpose flour	1/2 ts Black pepper
1 c Lard	1/2 ts Red pepper
2 c Chopped onion	1/2 ts White pepper
1 c Chopped green pepper	1/2 ts Paprika
1 c Chopped celery	1/2 ts Onion powder
3 qt Poultry stock	1/2 ts Garlic powder
1 lb Andouille sausage	1/2 c Unsalted butter; softened
1 1/2 ts Minced garlic	1/2 c Light brown sugar; firmly
Salt	1 c Flour
Black pepper	1/4 ts Salt
Cayenne (red) pepper	1/2 c Pecans; coarsely chopped
2 c Sliced fresh okra	1 1/2 c Pecan halves
1 c Sliced green onions	1/2 c Brown sugar
1/2 c Minced flat leaf parsley	2/3 c Light brown sugar
5 c Hot cooked rice	1 ts Vanilla
SEASONING MIX	1 1/2 c Milk chocolate chips

Instructions for Souped Up Turtle Bars

Cream butter and 1/2 cup brown sugar until light and fluffy. Mix together flour and salt and gradually add to butter/sugar mixture. Stir in 1/2 cup pecans. Pat crust mixture into bottom of 9x13-inch pan. Sprinkle 1 1/2 cups pecan halves on top of crust. Combine 1/2 cup brown sugar, 2/3 cup brown sugar in saucepan over medium heat. Stir constantly until it reaches a boil. Then boil for one minute, still stirring. Drizzle mixture over pecans. Bake at 350 degrees for 18-20 minutes or until caramel is bubbling. Sprinkle chocolate chips over top of bars and spread as they melt. Cool completely before cutting into squares. Recipe by: Sun Valley Celebrity & Local Heros Cookbook/Cutters of ID Posted to TNT - Prodigys Recipe Exchange Newsletter by SilkyKitty on Dec 20, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Brown Sugar	Butter	Cayenne
Celery	Chicken Breast	Chocolate	Flour
Garlic	Lard	Okra	Onion
Paprika	Parsley	Pecan	Rice
Salt	Sausage	Season	Vanilla
White Pepper

Ethnic Soups Desserts Chicken Celery Butter Garlic Onion Parsley Rice Green Onion Milk Lunch

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