Best Cranberry Turtle Bars Dee Dees Recipes

CRANBERRY TURTLE BARS

Steps:

• Make base: Preheat oven to 350°F
• Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
• Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps.
• Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.
• Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
• Make topping: Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt.
• Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F
• Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
• Cut and decorate bars:.
• Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
• Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.

CRANBERRY TURTLE BARS - DEE DEE'S

Steps:

• 1. DIRECTIONS FOR CRUST: Preheat oven to 350 degrees. Line a 15 X 10-inch shallow baking pan with parchment paper. NOTE: I used a 9 X 13-inch pan and I sprayed bottom of pan with PAM before placing parchment paper in bottom of pan. Butter all 4 sides of pan.
• 2. In your food processor, place the flour, brown sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom of the pan. (Can use a metal spatual to form an even layer.) Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
• 3. Bake in the middle of the oven until golden and firm to the touch, about 15 to 17 minutes; cool in pan on a rack. NOTE: Using a 9 X 13-inch pan, I baked for 20 minutes.
• 4. DIRECTIONS FOR CARAMEL TOPPING: Melt butter in a 3-quart heavy saucepan over a medium heat; stir in sugar, corn syrup, and salt. Boil over a medium heat, stirring occasionally, until mixture registers 245 degrees on a candy thermometer, about 8 minutes.
• 5. Carefully stir in cranberries; boil until caramel returns to 245 degrees.
• 6. Remove from heat; stir in vanilla; add pecans and stir until well coated.
• 7. Working quickly, spread caramel topping over base, using a form to distribute nuts and cranberries evenly; sprinkle coconut and chocolate chips over top; cool completely.
• 8. FOR THE GARISH: Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water; stir until smooth.
• 9. Remove bowl from heat and continue stirring until completely cool. Using either a pastry bag or using a spoon; lightly drizzle the chocolate over the bars; let cool completely. NOTE: I used a ziploc bag and snipped a very small corner of the bag.
• 10. Once cooled; cut into 36 bars and serve.

CRANBERRY TURTLE BARS

Steps:

• Make base:
• Preheat oven to 350°F.
• Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
• Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
• Make topping:
• Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
• Cut and decorate bars:
• Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
• Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.