Turtle Bars

A serious contender for most popular bar cookie.

This past Tuesday was summer inaugural potluck bbq at Promontory Point. In addition to my organizational skills, some paper goods, a package of beef bratwurst, and a box of Little Debbie Swiss Rolls, I contributed this batch of Turtle Bars. (From Nancy Baggett's All American Cookie Book.) These consistently rate among the most very popularest treats out of everything I ever make. Even with a homemade caramel layer, they are quick to put together. Here's how it goes:

We were here.

For the shortbread crust. Line a 9x13 pan with quick release foil. Combine 1 1/4 cups flour, 3 tbs sugar, 1/2 tsp salt, 1/2 cup unsalted butter, and 1 1/2 tbs milk and pat evenly into pan, pressing it well into the corners and against the edges. Chill thirty minutes then bake at 350 until browned at edges and firm in center, about 25 minutes.

For caramel layer:  heat 1 cup heavy cream, 1/3 cup light corn syrup, 1/4 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup sugar, and 1/2 teaspoon salt until it reaches 246 degrees. Stir in 2 tsps vanilla extract and 1 3/4 cups chopped toasted and salted pecans. Then immediately pour pecan-caramel mixture over shortbread, spreading it evenly. Take 12 ounces of chocolate chips and scatter over caramel layer. Let sit a couple of minutes to melt, then smooth with a knife. Finally, scatter another 1/4 cup of finely chopped pecans over the chocolate while still warm. Slice in bars when cool. Freezes fine.

One note:  In this batch I used a mixture of leftover chocolates, milk and semisweet, coarsely chopped.