Butter Pecan Turtle Bars
I brought this Butter Pecan Turtle Cookies recipe to Israel from the States. I made it often early in my marriage, when we could use the pecans from my in-laws pecan tree. In later years (when the pecan tree was no more :-( ), given the price of pecans, I would make it for special occasions. Carmelizing the sugar raises it from easy to intermediate, but it is definitely worth the effort.
Prep Time: 15 m
Cook Time: 18 m
Yield: 24-36 cookies
Course: Dessert
Occasion: Shabbat
Skill: Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 1/2 cups pecans, chopped
- 2/3 cup butter (or pareve margarine for a pareve dessert)
- 1/2 cup brown sugar
- 1 cup chocolate chips (use pareve chips for a pareve dessert)
Instructions
- Preheat oven to 350°F (180°C). Spray an 9 x13 inch baking pan with non-stick cooking spray.
- Combine first three ingredients (flour, brown sugar and margarine). Press into the bottom of the pan.
- Sprinkle chopped pecans on top of the crust.
- In a sauce pan, heat 2/3 cup margarine and 1/2 cup brown sugar over medium heat.Only stir very occassionally. Let the mixture boil until it bubbles such that the sugar and margarine and integrated. Immediately and quickly pour the caramel over the pecansas evenly as possible.
- Bake uncovered at for 18 minutes.
- Remove from oven and immediately sprinkle chocolate chips on top. Let the chocolate melt and then carefully (so you don't pull up the pecans) swirl a bit with a knife.
- Cool. Refrigerate. Cut into squares.
TIP:
Pouring the hot caramel evenly over the pecans is tricky.
The keys are:
1) Make sure the mixture is so hot that the margarine and sugar are well integrated.
2) Have the pecans right next to the stove top to minimize the time between removing the caramel from the flame and pouring it on top of the pecans.
Practice makes perfect!