ABOUT THE RECIPE:

For years, my Mom made her dairy-based version of these tasty Turtle Cookie Squares for the holidays. Several years ago we decided to create a vegan version, which are as good (or maybe even better) than the original recipe! Thank you Mom!

Makes 16 to 20 cookies

INGREDIENTS:

CRUST
1/2 cup vegan buttery spread
1 cup light or dark brown sugar, firmly packed
1 cup whole-wheat or all-purpose flour

PECAN LAYER
1 cup pecan halves

FILLING
2/3 cup vegan buttery spread
1/2 cup light or dark brown sugar, firmly packed

ICING
1½ to 1¾ cups vegan chocolate chips (see note)

INSTRUCTIONS:

Preheat the oven to 350 degrees F. To make the crust, put 1/2 cup vegan buttery spread, 1 cup brown sugar, and flour in a high-performance blender or food processor, and process until particles are fine, forming a loose dough. Pour into a nonstick, ungreased 8- x 12-inch (or similarly sized), rimmed baking pan. Press the dough into an even layer, using your hands. Arrange the pecan halves evenly over the unbaked crust.

To make the filling, put 2/3 cup vegan buttery spread and 1/2 cup brown sugar into a small sauce pan. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture starts to bubble. Pour the hot filling over the pecans and crust. Bake on the center rack of the oven for 18 to 20 minutes, until the pecans are slightly golden.

Put the pan on a wire rack and immediately pour the chocolate chips over the crust. As the chips melt, spread the chocolate evenly over the top of the hot crust. (If the chocolate chips do not melt completely, put the pan back in the oven for 30 seconds to 1 minute to melt.) Cool for 30 minutes and cut into 16 to 20 cookie squares. Stored in an airtight container in the refrigerator, the cookies will keep for about a week.

NOTE: For a thinner layer of icing use 1½ cups vegan chocolate chips. For a thicker layer of icing use 1¾ cups vegan chocolate chips,