Turtle Bars

Name: Turtle Bars
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Ingredients: 1 Sweet Shortcrust Pastry #2 (see page 354); 1 cup Caramel Pecan Topping - heavy cream; 1 cup Caramel Pecan Topping - light brown sugar (firmly packed); 1/4 tsp Caramel Pecan Topping - salt; 3/4 cup Caramel Pecan Topping - light corn syrup; 1/2 cup (1 stick) Caramel Pecan Topping - unsalted butter (cut into small pieces); 2 tsp Caramel Pecan Topping - vanilla extract; 1.5 cup Caramel Pecan Topping - roasted pecans (coarsely chopped, divided); 1.5 oz Chocolate Drizzle - bittersweet chocolate (coarsely chopped)

This classic candy-style dessert features a crisp, flaky pastry base topped with butter caramel and pecans, finished with a dark chocolate drizzle.

3h 25m

Easy

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Ingredients

Sweet Shortcrust Pastry #2 (see page 354) 1

Caramel Pecan Topping - heavy cream 1 cup

Caramel Pecan Topping - light brown sugar (firmly packed) 1 cup

Caramel Pecan Topping - salt 1/4 tsp

Caramel Pecan Topping - light corn syrup 3/4 cup

Caramel Pecan Topping - unsalted butter (cut into small pieces) 1/2 cup (1 stick)

Caramel Pecan Topping - vanilla extract 2 tsp

Caramel Pecan Topping - roasted pecans (coarsely chopped, divided) 1.5 cup

Chocolate Drizzle - bittersweet chocolate (coarsely chopped) 1.5 oz

Instructions

Make the Pastry Shell

Prepare and bake the sweet shortcrust pastry according to the instructions on page 354.

Make the Caramel Pecan Topping

In a medium heavy-bottomed saucepan, combine the cream, brown sugar, salt, corn syrup, and butter. Heat over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Increase the heat to high and boil without stirring until the syrup reaches 238°F (114°C). Remove from heat and let the caramel cool for 10 minutes.

Assemble and Set

Stir the vanilla extract into the caramel. Sprinkle 1 cup of the pecans over the cooled pastry shell. Pour the caramel over the pecans. Sprinkle the remaining 1/2 cup of pecans evenly over the caramel. Cool on a wire rack at room temperature until set, about 2 hours.

Drizzle with Chocolate and Chill

In the top of a double boiler, melt the chocolate over barely simmering water, stirring occasionally until smooth. Remove from heat and scrape the chocolate into a small resealable plastic bag and seal. Snip a small hole in one bottom corner of the bag and drizzle the melted chocolate over the caramel pecan bars in a diagonal zigzag pattern. Refrigerate for 10 minutes to set the chocolate.