Cranberry Turtle Bars Dee Dees Recipes

CRANBERRY TURTLE BARS

Cranberry Turtle Bars image

Categories Berry Chocolate Nut Dessert Bake Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 3 dozen bars

Number Of Ingredients 17

Ingredients

For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 63/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled , then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened), very finely chopped
Special equipment:
Special equipment: a candy thermometer

Steps:

Make base:
Preheat oven to 350°F.
Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
Make topping:
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
Cut and decorate bars:
Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.

TURTLE BARS

Turtle Bars image

This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 8 dozen.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
2 cups all-purpose flour
1 cup pecan halves
TOPPING
2/3 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips

Steps:

In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

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