Butter Pecan Turtle Bars – not sure how else to introduce these lovely things. The bar starts out with a shortbread crust. Loving shortbread more and more as I make things with it. Then comes a caramely, buttery pecan layer and the bar ends with a nice layer of chocolate. This would be a great holiday treat or perfect for a hot September day :) I made a few changes which I will note below. I would make them exactly as I did the first time, nothing needed to be different!
Sorry about the long periods of time between posts. No good excuse as usual. Also, I will apologize ahead of time b/c 1-3 posts per month (after maybe a couple of months off) may be the new Kats’ Kitchen for a while, due to baby #2 arriving in a month.
Butter Pecan Turtle Bars
1 cup flour
1/2 cup brown sugar
1/4 cup soft butter
1/2 cup whole/chopped pecans
Combine first three ingredients in a mixer and pat in a 8×8 in pan. Sprinkle with whole/chopped pecans. (I used chopped but would try whole next time for a more ‘turtle’ type bar and to bring out the pecan a bit more).
1/4 cup brown sugar
1/3 cup butter
1/2 cup milk chocolate chips (I used semi-sweet and would definitely try dark chocolate b/c I love it, you use what you like best. Also I added probably 1/4-1/2 cup chocolate chips and made an entire layer of chocolate instead of swirling it into the caramel which seemed a bit difficult to do and who doesn’t like more chocolate?)
Over medium heat cook the above first two ingredients together. Stir constantly and boil 30-60 seconds. Pour evenly over the pecans and crust. Bake at 350 degrees for 18-22 minutes or until caramel layer is bubbly and crust is lightly browned (which I founded tough to see through the caramel layer). Remove from oven and sprinkle immediately with chips. Allow to melt then swirl/spread around.
Recipe from Prized Recipes to Cook and Savor by PRCS