Chocolate Caramel Turtle Bars

The day after Thanksgiving is my official day of collapse. The days following that day mark the beginning of holiday baking. As I have mentioned before, I am not much of a baker, but I do enjoy Christmas cookies. I also enjoy a wide variety of them, and hold the bar cookie in high esteem. Cookie trays need different tastes, textures, and shapes, and the bar cookie can provide all three. This easy-to-prepare square of chewy deliciousness will be a star in your display.

Chocolate Caramel Turtle Bars

Adapted from Hoffman Media

 Crust:
1½ c. flour

⅓c. sugar

¼ t. kosher salt

¾ c. cold unsalted butter, cubed

 Filling:

2/3 c. sugar

2 T. flour

½ t. kosher salt

⅔ c. light corn syrup

2 T. unsalted butter, melted

1 t. vanilla extract

2 large eggs

1 c. pecan halves

¾ c. semisweet chocolate chips

Preheat oven to 350°F. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with Baker’s Joy.

 Crust:

In a food processor, pulse crust ingredients until mixture is crumbly. Press mixture into bottom of prepared pan. Bake until edges have lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes.

 Filling:

In a medium bowl, combine sugar, flour, and salt. Whisk in corn syrup, melted butter, vanilla, and eggs. Sprinkle pecans and chocolate onto prepared crust. Pour sugar mixture over pecans and chocolate.

 Bake until edges are golden, 15 to 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Remove from pan and refrigerate until chilled, about 30 minutes. Cut into squares. Garnish with warm caramel topping, if desired.

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