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Bar- Turtle Bars




List of Ingredients



• Pastry Crust
  
• 1 cup all-purpose flour
  
• 1/4 cup granulated sugar
  
• 1/8 teaspoon salt
  
• 6 tablespoon cold butter
  
• Caramel
  
• 1 1/3 cup packed light brown sugar
  
• 1/2 cup heavy or whipping cream
  
• 1/3 cup light corn syrup
  
• 3 tablespoon butter
  
• 1 teaspoon distilled white vinegar
  
• 1/8 teaspoon salt
  
• 1 teaspoon vanilla extract
  
• Topping
  
• 3/4 cup pecans, toasted and chopped
  
• 3 ounces semisweet chocolate
  






Instructions



1. Preheat oven to 425 degrees F. Grease 9 x 9-inch metal baking pan. Line pan with foil; grease foil.
   
2. Prepare Pastry Crust: In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle about 3 tablespoon cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
   
3. With lightly floured hand, press dough evenly onto bottom of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking. Bake crust 15 to 20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack.
   
4. When crust is cool, prepare Caramel. In 2-quart saucepan, heat brown sugar, cream, corn syrup, butter, vinegar, and salt to boiling over high heat, stirring occasionally. Reduce heat to medium-low and cook, uncovered, 5 minutes, stirring frequently. Remove saucepan from heat; stir in vanilla until blended and bubbling subsides, about 20 seconds.
   
5. Pour hot caramel evenly over crust; sprinkle with pecans. Set aside to allow caramel to cool, about 1 hour.
   
6. Place chocolate in 2-cup measuring cup or medium glas bowl. In microwave oven, cook, covered with waxed paper, on High 1 to 2 minutes, until almost melted; stir until smooth. (Or, in 1-quart saucepan; heat chocolate over low heat, stirring frequntly, until melted and smooth.) Cool chocolate 5 minutes, drizzle over pecans. Place pan in refrigerator 30 minutes or until chocolate is set.
   
7. When set, transfer with foil to cutting board. Cut into 6 strips, then cut each strip crosswise into 6 pieces. Store bars in refrigerator. Makes 3 dozen bars.
   






Final Comments


From Good Housekeeping Sept. 1998