caramel turtle bars

By granolagina

Ingredients

• crust:
• 14 T. butter, melted and cooled slightly
• 1/2 c. brown sugar
• 1/2 t. salt
• 2 c. flour
• topping:
• 1 c. brown sugar
• 3/4 c. plus 6 T. heavy whipping cream, divided
• 1/2 c. butter
• 1/2 c. light corn syrup
• 1/4 t. salt
• 2 c. pecan halves, toasted and coarsely chopped
• 2 oz. bittersweet chocolate, chopped

Details

Servings 4

Preparation

Step 1

Crust:

In medium bowl, combine butter, sugar, and salt. Add flour to make stiff dough. Press into bottom of prepared 13" X 9" pan. Prick dough with fork. Refrigerate 30 minutes (or freeze 7 minutes). Bake 20 minutes @325* then lower temp to 300* and bake 15 minutes more.

Topping:

In saucepan over med-high heat, bring brown sugar, 3/4 c. cream, butter, corn syrup, and salt to boil, stirring until smooth. Continue boiling without stirring for 6 minutes. Meanwhile, sprinkle pecans over the baked crust. Pour hot caramel over pecans. Let cool at room temp for 2 hours.

In small saucepan, bring remaining cream to boil. Remove from heat and add chocolate. Stir until smooth and melted. Drizzle over cooled bars. Let chocolate set for 30 minutes to 1 hour.