1 1/2 cup fresh or frozen (not thawed) cranberries coarsley chopped
1 teaspoon vanilla
3 cups (12 oz) pecans, toasted and cooled, coarsely chopped
DECORATION
2 oz bittersweet chocolate finely chopped
Instructions
Preheat oven to 350F.
Make Base-
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 the bottom).
Blend flour, brown sugar and salt in a food processor.
Add butter and pulse until mixture begins to from small (roughly pea size) lumps.
Sprinkle into prepared 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.
Cool in pan on wire rack.
Make Topping-
Melt butter in 3 quart heavy saucepan over moderate heat.
Stir in sugar, corn syrup and salt.
Boil over moderate high heat, stirring occasionally, until caramel registers 245F on thermometer, about 8 minutes.
Carefully stir in cranberries, then boil until caramel returns to 245F.
Remove from heat and stir in vanilla.
Stir in pecans until well coated.
Working quickly, spread caramel over base. Use a fork to distribute the nuts and berries evenly.
Cool completely.
Cut and Decorate Bars-
Lift in foil from pan and transfer to a cutting board. Cut into bars.
Melt half of chocolate in top of a double boiler or metal bowl over a saucepan of barely simmering water. Stir until smooth.
Remove bowl from heat and add remaining chocolate, stirring until smooth.
Transfer chocolate to a heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece in 1 corner to form a small hole.
Pipe chocolate decoratively over bars.
Let stand at room temperature until chocolate sets, about 1 hour.
Originally Submitted
12/26/2016
0 Out of 5 from
0 reviews
You can add this Cranberry Turtle Bars recipe to your own private DesktopCookbook.
