Turtle Chocolate Caramel-Pecan Squares |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 9 |
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Plan ahead, these bars need to chill for 4 or more hours. Prep time includes chilling the squares. Ingredients:
4 ounces semisweet chocolate, chopped |
1 ounce unsweetened chocolate, chopped |
1/2 cup butter, cut into pieces (preferably unsalted) |
1 cup packed brown sugar |
1 teaspoon vanilla |
2 large eggs |
3/4 cup flour, plus |
2 tablespoons flour |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup mini chocolate chip (optional) |
3/4 cup white sugar |
1/3 cup light corn syrup |
3 tablespoons water |
1/3 cup heavy whipping cream (unwhipped) |
1 teaspoon vanilla |
1 1/2 cups pecans |
Directions:
1. Set oven to 350 degrees.
2. Set the oven rack to the middle postion.
3. Butter and flour a 9-inch baking pan (tap off excess flour in the pan).
4. For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm.
5. Stir in the brown sugar and vanilla.
6. Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy.
7. In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well.
8. Add in the mini chocolate chips (if using).
9. Spread the batter evenly into the prepared baking pan.
10. Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done.
11. Cool completely on a rack.
12. For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a Pinch of salt to a boil, over medium heat, stirring until sugar is dissolved.
13. Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel.
14. Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).
15. Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly.
16. Drizzle melted chocolate over the caramel for garnish if desired.
17. Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).
18. Cut into 16 squares.
19. Let the squares come to room temperature before eating.
20. Store in the refrigerator for up to 6 days.
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