Sunday, May 15, 2005

Cranberry Turtle Bars

Cranberry Turtle Bars (Adapted from Gourmet)

For the crust

2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes

For the topping

16 tablespoons unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh cranberries, coarsely chopped
1 teaspoon vanilla
3 cups pecans, toasted and coarsely chopped
2 ounces finely chopped bittersweet chocolate

To prepare the base

Preheat oven to 350 degrees.

In a food processor, pulse flour, brown sugar and salt until combined. Add butter - pulse until the mixture resembles coarse meal. Scatter mixture into a 10" x 15" baking pan coated with nonstick spray. Press mixture down to form an even layer - place pan into the oven and bake until golden and firm to the touch, about 14 to 18 minutes. Remove from the oven and place pan on a wire rack to cool.

To prepare the topping

In a medium heavy saucepan, melt butter over medium heat. Stir in sugar, corn syrup and salt. Bring mixture to a boil over medium-high heat, stirring occasionally, until a candy thermometer reads 245 degrees, about 8 to 12 minutes. Add cranberries and stir to combine - continue to boil until the mixture returns to 245 degrees. Remove from the heat and stir in vanilla - add pecans and still until well coated. Quickly, but carefully, pour caramel topping over base - use a fork to evenly distribute nuts and berries, if needed. Set aside and let cool. Cut into bars.

Add half of the chopped chocolate to a microwave-safe bowl and melt on half power in the microwave just until smooth. Add remaining chocolate and stir until melted and smooth. Drizzle chocolate back and forth over the bars.

Makes about 32 bars.

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1 comment:

  1. I made these 2 weeks ago & they were a huge success with me, my husband & my family!!

    I shared them in my Spanish afternoon class & they were well loved!
    Thanks again, Joe!