Tortoise Bars Recipes

LINZER TORTE BARS

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

CRISP TOFFEE BARS

Steps:

• Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
• With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
• With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
• Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
• Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
• Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
• Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
• Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

TWIX BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
• In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
• Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
• Remove from oven and let it cool completely.
• In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
• Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
• In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
• Pour chocolate over top the caramel layer and let it cool.
• Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).

TORTOISE BARS

Steps:

• Combine the caramels and 2 fluid ounces of milk in a heavy saucepan.
• Cook over low heat, stirring constantly, until the caramels are melted; set aside.
• Combine the melted butter, dry cake mix, nuts and the remaining 2 fluid ounces of milk and mix.
• Press half of the mixture into greased 13 x 9-inch pan.
• Bake at 325°F for six minutes.
• As soon as crust is finished baking, remove from the oven and immediately sprinkle the chocolate chips on top.
• Spread the caramel mixture over chocolate chips.
• Sprinkle the remaining cake mixture over the caramel.
• Return the pan to the oven and bake at 325°F for 15 to 18 minutes.
• Cool and then cut into squares.