Sunday, February 6, 2011

Turtle Bars

 
There are lots of recipes for these indulgent little cookie bars, which are modeled on the famous pecan-caramel-chocolate candy. I like this one in particular because it's absolutely un-fussy, doesn't rely on jarred caramel sauce, and it's always welcomed at parties and potlucks. 
If you're feeling frisky, you can substitute almonds for the pecans; replace some of the flour with an equal portion of whatever nut you're using in the topping, ground into meal (e.g., almonds and almond meal); or replace the milk chocolate with white chocolate and throw in a handful of dried cranberries or cherries when you add the chocolate. Keep this recipe on hand for those "can you make something for me to bring to school/work/a friend's tomorrow" occasions. It's a solid go-to.

Turtle Bars
Makes 4 dozen
  • 4 ounces (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 cups pecan halves, broken
  • 5.5 ounces unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 11/4 cups milk chocolate chips (or milk and semisweet mixed)
Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with aluminum foil and spray with nonstick pan spray; set aside.
 
Combine the 4 ounces butter, 1 cup brown sugar, and flour in a large mixing bowl. Using a pastry blender, mix until the texture resembles fine crumbs. Transfer crumbs to baking dish and press mixture firmly into pan in an even layer. Sprinkle the broken pecan halves even overtop and set aside.
 
In a 2-quart saucepan, combine 5.5 ounces butter, 1/2 cup brown sugar, and salt over medium heat. Cook until butter melts, stirring until sugar dissolves. Bring to boil and allow to boil for 1 minute, stirring frequently. Pour caramel over cookie base, distributing evenly over pecans.
Bake the cookie base for 18 to 20 minutes. Remove from oven and sprinkle chocolate chips evenly overtop. Return cookie base to oven for 1 to 2 minutes, or until surface is evenly bubbly and chocolate is glossy. Remove pan to rack and let cool completely.
Carefully lift foil sling out of pan and onto cutting board. Fold foil edges down flat and use a long knife to cut cookie slab into small bars. Store in an air-tight container in the refrigerator or freeze for longer storage.
 

9 comments:

girlichef said...

wow! These look so awesome...I'm salivating bit time over here =)

Missy said...

"Oh yeah" :)

The Food Hunter said...

OMG! they look great. I could really go for one right now.

elra said...

Sandy, your turtle bars look so delicious and tempting!

Lisa@ButteryBooks said...

I will definitely be making a batch of these this weekend. Thanks for the recipe!

Now Serving said...

WOWIE! Would love to try one of those right now... Lovelyu post and lovely blog :)

Rosa's Yummy Yums said...

OMG, those look absolutely divine! Impossible to resist to such a tempting treat.

Cheers,

Rosa

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Islandgirl said...

I made them this morning in a jiffy!! Now I have to hide them from myself, because after a cutting a small square to sample...I'm in Love!!!

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