Pecan Turtle Bars

I tasted these little bars of goodness at a tennis match.  If you don’t know anything about ALTA tennis you might not know that the food served is sometimes more important than the score of the match.  I don’t remember if I won or lost the day I was introduced by my friend Betty to Pecan Turtle Bars, but their gooey texture, buttery shortbread layer, and chocolate top won me over for sure.  That next week my blogger friend Grace who wows me with her cooking as well as cracks me up with her humor had these bars posted.  It was fate!  I was destined to make them.

They are packed with all the good stuff we all love.  You know chocolate, pecans, caramel, butter.  You get the picture.  They are easy to make, but you have to be a little careful not to overbake these or they will be rocks instead of the gooey bars that will be loved by all.

First line a 9 x 13 inch pan with parchment paper.  Trust me you will be very glad you did.  It’s so easy to remove the bars.  Combine flour, 1 cup brown sugar, and 1 cup of room temperature butter.  I used my food processor.  You could use a mixer.  It should resemble crumbs.  Pat into the bottom of the pan.  Sprinkle 1 cup of pecans on top.

In a small saucepan combine 2/3 cup of butter with 1/2 cup brown sugar.  Cook over medium heat until bubbly stirring constantly.  Cook for 1/2 – 1 minute.  Pour over the crust.

Bake for 18-20 minutes.  Sprinkle with 1 cup of semisweet chocolate chips.  Wait a minute and spread with the back of a spoon.

Pecan Turtle Bars  Land of Lakes by way of Grace

Yield about 48 bars

Crust                  

• 2 cups of flour  ( my friend’s recipe called for 1 1/2 cups of flour)  Both were good!
• 1 cup of brown sugar
• 1/2 cup butter softened
• 1 cup pecan halves

Caramel layer

• 2/3 cup butter
• 1/2 cup brown sugar

Chocolate layer

• 1 cup semisweet chocolate chips

1. Combine 2 cups flour, 1 cup brown sugar, and 1/2 cup butter.  Mix in a food processor until it resembles crumbs.  A mixer can be used with good results.
2. Pat into a 9 x 13 inch pan that has been lined with parchment paper.
3. Sprinkle with pecans.
4. In a small heavy saucepan, combine 2/3 cup butter with 1/2 cup brown sugar.
5. Cook over medium heat until bubbly.  Stirring constantly.  Cook for about 1 minute.
6. Pour over the crust.
7. Bake at 350 degrees for about 18 minutes.
8. Sprinkle with chocolate chips as soon as it is taken from the oven.  As they start to melt swirl them for the topping.
9. Cool.

Enjoy your summer,