Caramel Turtle Bars

Caramel Turtle Bars
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  • ½ tsp. table salt
  • 2 cups pecan halves, toasted and coarsely chopped
  • ¾ cup heavy cream
  • 1 cup packed light brown sugar
  • 4 oz. (½ cup) unsalted butter, cut into chunks
  • 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
  • ¼ tsp. table salt
  • + 6 more ingredients
    • 9 oz. (2 cups) unbleached allpurpose flour
    • ½ cup light corn syrup
    • 6 Tbs. heavy cream
    • 2 oz. good-quality bittersweet chocolate, finely chopped (about ½ cup)
    • Non-stick cooking spray, vegetable oil, or melted butter for the pan
    • ½ cup packed light brown sugar

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking. In a medium bowl, stir together t...

View full recipe at Fine Cooking


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