Preheat oven to 350°F. Line a 9x13 inch pan with foil with enough over the edge to act as a handle. Grease foil with cooking spray.
Base
3 cups all-purpose flour
1 cup dark brown sugar
1 teaspoon salt
Combine flour, sugar, and salt in a food processor and blend briefly to combine.
1 cup cold unsalted butter
Cut butter in small pieces and sprinkle over flour mixture. Process until the mixture resembles coarse crumbs.
Press into the bottom of the pan. Bake until the crust is golden and firm and dry, about 18 to 20 minutes.
Topping
3 cups pecans
Spread the pecans over the top of the crust.
1 ½ cups unsalted butter
1 ½ cups light brown sugar
⅔ cup heavy cream
½ teaspoon salt
Combine the butter, sugar, cream, and salt in a saucepan and bring to a boil for about 1 min.
Pour the caramel filling over the pecans. Bake until caramel topping darkens, about 15 to 20 minutes.
2 cups chocolate chips
Remove from the oven and sprinkle the chocolate chips over the hot topping. Let sit for a few moments and then use a knife or offset spatula to spread the melted chocolate evenly over the top.
Chill the bars in the refrigerator for about 30 minutes or until fully set before slicing them.
From MakeBetterFood.com. . (makebetterfood.com/recipes/turtle-bars/). Adapted from Chu, Anita. Field Guide to Cookies.
Preheat oven to 350°F. Line a 9x13 inch pan with foil with enough over the edge to act as a handle. Grease foil with cooking spray.
Combine flour, sugar, and salt in a food processor and blend briefly to combine.
Cut butter in small pieces and sprinkle over flour mixture. Process until the mixture resembles coarse crumbs.
Press into the bottom of the pan. Bake until the crust is golden and firm and dry, about 18 to 20 minutes.
Spread the pecans over the top of the crust.
Combine the butter, sugar, cream, and salt in a saucepan and bring to a boil for about 1 min.
Pour the caramel filling over the pecans. Bake until caramel topping darkens, about 15 to 20 minutes.
Remove from the oven and sprinkle the chocolate chips over the hot topping. Let sit for a few moments and then use a knife or offset spatula to spread the melted chocolate evenly over the top.
Chill the bars in the refrigerator for about 30 minutes or until fully set before slicing them.
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