This bar is a wonderful marriage of gooey
chewy caramel, pecans and milk chocolate atop a shortbread crust.
The secret is toasting the pecans on the crust before adding
the caramel topping.
Turtle Bars
12 tablespoons unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
2 cups pecan halves Topping:
8 tablespoons unsalted butter
3/4 cup light brown sugar, firmly packed
1 cup milk chocolate chips OR 6 ounces milk chocolate,
chopped
Preheat the oven to 350*F (175*C). Position
a rack in the lower third of the oven. Line a 13 x 9 x 2-inch
pan over the bottom and sides with heavy-duty aluminum foil.
To make the crust: cut the butter into
chunks and melt it in a large saucepan over medium heat. Remove
from the heat and stir in the sugar, vanilla, and salt. Add the
flour and mix just until incorporated. Press the dough evenly
over the bottom of the pan. Scatter the pecans over the dough.
Bake until the pecans are lightly toasted,
10 to 12 minutes. Set the pan aside but leave the oven on while
making the topping.
To make the topping: combine the butter
and brown sugar in a small saucepan. Bring the mixture to a boil
over medium heat, stirring occasionally. Boil for 1 minute (mixture
may look curdled). Pour the hot butter mixture over the pecans
on the crust.
Bake for 15 to 18 minutes, or until the
topping is dark and bubbling vigorously. Remove the pan from
the oven and scatter the chocolate chips or chopped chocolate
evenly over the top. (Or melt and drizzle the chocolate decoratively
over the bars after they have cooled.) Cool the bars in the pan
on a rack. Run a slim knife along the unlined sides of the pan.
Lift the ends of the foil liner and transfer to a cutting board.
Use a long sharp knife to cut into 24 bars. May be stored, airtight,
for at least 1 week.
