Saturday, May 7, 2011

Caramel and Pecan Turtle Squares

I don't have a big sweet tooth, but every once in awhile the craving strikes.  These little caramel and chocolate squares do the trick.  Coming together fairly quickly and cut into 1-inch squares, I almost always have enough to both satisfy my sugar lust while still leaving several to bring to work or gathering of friends.

No long post this week - the sun is shining and I fully intend to take advantage of it!  See you soon!


Caramel and Pecan Turtle Squares (from Bon Appetit, July 2003)
Makes about 48 squares
Click here for printable recipe

2 c. A/P flour
1 3/4 c. (packed) dark brown sugar
1 1/2 c. (3 sticks) unsalted butter, room temperature
3 T. whipping cream
1 c. pecan halves, toasted
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees . Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.

Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.

Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares.

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