Butter Pecan Turtle Bars Food

PECAN TURTLES® BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, 1 cup brown sugar, and softened butter in large mixer bowl. Beat at medium speed for 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
• Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly; cook, stirring constantly, 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
• Bake in preheated oven until entire surface is bubbly, 18 to 20 minutes. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use a knife or small spatula to swirl chocolate slightly. Cool completely in pan on a wire rack. Use sharp knife to cut into 48 bars.

'SINFUL' BUTTER PECAN TURTLE BARS

Steps:

• 1. combine flour, brown sugar, butter. Pat into a 9x13 pan, sprinkle with pecans, set aside.
• 2. To prepare caramel layer; In a heavy pan, combine brown sugar and butter, cook over medium heat, stirring constantly and fairly fast to incorporate the butter into the brown sugar. Continue this until mixture begins to boil. Boil for 1 minute, stirring constantly. Pour over crust. Bake at 350 for 20-23 minutes or until caramel is bubbly and crust golden. Remove from oven, and sprinkle with chocolate chips. Allow chips to melt slightly then swirl over top! When almost cool, cut into 1 1/2" squares...or in my sons case, 6x6" chunks lol

TURTLE BARS

Steps:

• Preheat oven to 350°F. 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.

TURTLE BARS

Steps:

• 1. Using a pastry blender or fork, combine the butter, flour and brown sugar until the mixture forms fine crumbs. Press the mixture into an ungreased 9x13 inch pan. Sprinkle the crust with the pecan pieces. Set aside.
• 2. Caramel Layer Combine the butter and the brown sugar in a sauce pan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute. Drizzle the mixture evenly over the crust. Bake the crust for 20 minutes at 350 degrees.
• 3. Topping Immediately after removing the crust from the oven, sprinkle it with chocolate chips. Allow the chocolate chips to stand for 5 minutes so that they melt, then spread evenly over surface of the bars. Let the bars cool, then cut into desired serving size.

TURTLE BARS

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.

PECAN CARAMEL TURTLE CANDY BARS

Steps:

• 1. Line an 8×8 pan with parchment paper or aluminum foil.
• 2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
• 3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.
• 4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.
• 5. Stir in chopped pecans.
• 6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.
• 7. Place pan back into refrigerator until tacky, about 15 minutes.
• 8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
• 9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.
• 10. Cut into squares.

PECAN TURTLE BARS

Steps:

• Combine flour, sugar and butter, press into 9 x 13 pan.
• Place pecan halves 1 inch apart all over the crust, sprinkle remaining chopped pecans over the crust.
• To make caramel topping, put 2/3 cup butter and 1/2 brown sugar in a saucepan.
• Cook over medium heat, stirring constantly until it boils.
• Boil 30 seconds stirring constantly.
• Pour caramel layer over the crust.
• Bake at 350 degrees for 18-20 minutes. (Underbake as opposed to overbake).
• Sprinkle milk chocolate chips over the top.
• Let it stand until chocolate gets melty, then swirl it.

BUTTER PECAN TURTLE BARS

Steps:

• Set oven to 350 degrees.
• Prepare a 13x9-inch baking pan.
• In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
• Pat the mixture onto bottom of prepared baking pan.
• Sprinkle pecan halves evenly over the unbaked crust; set aside.
• In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
• Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
• Drizzle the caramel mixture over pecans and crust in baking dish.
• Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
• Remove from oven, and immediately sprinkle with chocolate chips.
• Spread chips evenly as they melt.
• Cool completely before cutting into bars.

CHOCOLATE CARAMEL PECAN TURTLE BARS

Steps:

• Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.
• Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.
• Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.
• Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.
• Bake the crust until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.
• In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.
• Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.
• Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.*
• Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.
• Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.