This weekend, during my Girls' Weekend with my oldest daughter, we had a crisis on Thursday night. That crisis was named, "We NEED chocolate, and there's none in the house!"
Serious crisis, right?
When I was scrounging through the pantry for something chocolate, I found the 5 ingredients necessary for making one of my ALL-TIME favorite desserts--Turtle Treats!!
After doing a few air punches, and saying a few, "Suh-weet"s, I got right to work.
There are 2 reasons why Turtle Treats are one of my ALL-TIME favorite desserts:
1. Someone brought me this dessert right after I had our oldest daughter. Isn't it glorious, when friends bring you full meals--AND desserts--after having a baby? Anyway, I know that food just TASTED BETTER that week, but those Turtle Treats will forever live in my memory as being some of the most delicious things I'd ever eaten. I remember wanting to hide them from everyone. I. Wanted. Them. All.
2. I also love Turtle Treats because I can assemble them in 5 minutes flat. They take 15 minutes to bake. So, within 20 minutes, I can be EATING THEM.
So, what's a Turtle Treat?
Here's the recipe:
(Oh, and I don't know if it is her recipe...But, I got the recipe from Sarah, who got the recipe from my friend Janelle M. So, Janelle--my hips and tummy thank you!!!)
5 ingredients--
1 box (or bag) Nilla wafers (crushed--either by hand, or in food processor)
1 cup of butter, melted (I never said they were low-fat)
12 oz pack semi-sweet chocolate chips
1 cup chopped pecans
1 12 oz. jar caramel sundae topping (pouring is easier if it is room temperature...otherwise, heat it just a tad in the microwave.)
Note: We were desperate for chocolate...Notice that some of the chocolate chips were a little old/discolored. But, that didn't stop us from using them! We had just barely enough for the recipe!
There is something supremely satisfying about drizzling an entire jar of caramel sauce onto this dessert. It's my favorite step! Well...besides the EATING step...
Preheat oven to 350. Mix crushed Nilla wafers and butter together in the pan, to cover bottom of pan. Press down. Layer remaining ingredients on top of crust--chocolate chips, pecans, and caramel topping last. Place in oven for 15 minutes to melt. Let cool and cut into squares for serving.
*Best if made in 9x13 metal pan. Immediately refrigerate. Can be frozen.
Important-You HAVE to keep these refrigerated (or frozen). They get too gooey (if that is even possible for something to be too gooey) at room temperature.
Cue the trumpets! Here it is--all baked and melty and smelling so good you would CRY. If you were here with me, I would totally cut you a piece, and sit down to eat one WITH you. I promise I would. But, you'd better hurry and come over--they're not going to last much longer...
You can't have this one, though. I promised it to Sara Beth for breakfast tomorrow. I'll give her a glass of milk, so it's a well-rounded breakfast.
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