CRANBERRY TURTLE BARS - DEE DEE'S

Cranberry Turtle Bars - Dee Dee's image

Sweet. Nutty, Satisfying. I could go on for days about these little treats. The cranberry caramel - soooo good. This is a seasonal dessert that I plan to prepare more than just at the holidays.

Provided by Diane Atherton

Time 40m

Number Of Ingredients 17

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Ingredients

THE CRUST
2 c all purpose flour
1/2 c packed light brown sugar
1/2 tsp salt
3/4 c cold unsalted butter, cut into 1/2-inch cubs
THE CRANBERRY CARAMEL FILLING
1 c unsalted butter
1 2/3 c sugar
1/4 c light corn syrup
1/2 tsp salt
1 1/2 c fresh cranberries, coarsley chopped
1 tsp vanilla
3 c pecans, toasted and cooled, coarsley chopped
1 c coconut, flaked
1/4 c semi-sweet mini chocolate chips
FOR GARNISH
2 oz fine-quality bittersweet chocolate, very finely chopped

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.