Salted Caramel Turtle Bars Food

SALTED CARAMEL TURTLE FUDGE BARS

Steps:

• Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
• Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
• In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.

SALTED CARAMEL TURTLE BARS

Steps:

• Instructions Preheat the oven to 350 degrees. Line a square baking pan with parchment paper and set aside (my pan is about 8x8). Crush the vanilla wafers and press firmly into the bottom of the baking dish. Pour the melted butter over the top of the vanilla wafers. Melt the chocolate chips with 2 teaspoons of vegetable oil and pour over the vanilla wafer layer. In a medium saucepan over low heat, melt the caramels with the whipping cream until smooth and creamy, add the sea salt and mix well. Pour the salted caramel over the chocolate layer. Sprinkle the chopped pecans. Add a few pinches more of coarse sea salt and a handful of chocolate chips over the top of the pecans. Bake for 15 minutes at 350 degrees. Cool in the refrigerator for at least 2 hours before cutting into squares.

SALTED CARAMEL TURTLE TRIANGLES

Steps:

• Heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
• In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan; sprinkle with 1/3 cup pecans.
• Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
• In the meantime, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
• Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely.
• Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

CHEWY CARAMEL TURTLE BARK

Steps:

• Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
• Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
• Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!