Mr. Peaches and I have been doing a lot of weekend trips lately.

Weekend trips = a lot of suitcases and bags = a lot of clothes that need to be unpacked.

I REFUSE.

Unpacking gives me the hives.

Why?! I don’t even understand it!

I have no problem scrubbing the crevices on the kitchen floor deep between the oven and and the sink with a toothbrush like a complete MANIAC until my knees are bruised.

But neatly folding clothes and putting them back in drawers and on hangers? BLECK.

I’d rather poke myself in the eye with that aforementioned toothbrush.

So I let my half-unpacked mess sit on the floor for a few weeks days until Mr. Peaches tells me to get it together.

But hey, I made these delicious turtle bars when we got home.

At least I’m good for something.

He even called and left a voicemail while I was at work to tell me how amazing they were.

(…And that despite my mess-making problem/current situation that I’m the most wonderful and super-star wife, of course.)

Turtle Bars
Very slightly adapted from Real Simple Magazine, May 2005
Makes one 9×13 pan of bars

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2 cups all-purpose flour
½ cup confectioners’ sugar
1 cup (2 sticks) butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped
3/4  cup semisweet chocolate chips
1 cup Heath toffee-and-chocolate baking pieces

Heat oven to 350°F.

Grease a 9-by-13-inch pan with butter or cooking spray. 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 the pan. Bake until just golden, about 15-20 minutes.

Combine the pecans, chocolate chips, and toffee pieces together in a bowl. Whisk together the condensed milk, egg, and vanilla in a separate bowl. Pour the milk/egg/vanilla filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 30 minutes.

Cover and cool completely in the refrigerator, about 2 hours. Cut into bars.

Freeze leftovers as needed.