Turtle Bars

Makes one 9-in by 13-in pan

You can use any nuts to finish this bar—pecans, walnuts, almonds, cashews, or even a mixture.

Ingredients

Shortbread Crust

  • 2 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 7 oz (14 tablespoons) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Brownie Filling

  • 4 oz unsweetened chocolate, finely chopped
  • 6 oz (12 tablespoons) unsalted butter
  • 2 eggs
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cups cake flour
  • 1 1/2 cups chopped pecans, toasted

Caramel Topping

  • 1 1/2 cups plus 3 tablespoons (12 oz) sugar
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup plus 3 tablespoons (6 oz) heavy cream, warm
  • Pinch kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup coarsely chopped toasted nuts

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan and line it with parchment paper or foil, letting the ends hang over.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients and mix on medium speed until a smooth dough forms, about 3 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown, 15 to 20 minutes.
  3. Remove the crust from the oven and lower the temperature to 350°F. Let the crust cool completely in the pan.
  4. While the crust is cooling, make the brownie filling: Fill the bottom of a double boiler or a saucepan with a couple of inches of water and bring to a simmer over medium-low heat. Combine the chocolate and butter in the top of the double boiler or a heat-safe bowl and place over the simmering water. Stir occasionally until the chocolate is melted. Remove from the heat and keep warm.
  5. In the bowl of a stand mixer, whisk together the eggs, sugar, and salt by hand. Place the bowl over the simmering water and heat, whisking constantly, until just warm, 3 to 4 minutes.
  6. Place the bowl with the egg mixture on the mixer, fit with the whip attachment, and whip on medium speed for 5 minutes.
  7. Reduce the speed to low and add the melted chocolate, vanilla, and pecans. Mix until well combined, 1 to 2 minutes. Scrape down the bowl as needed.
  8. Sift the flour into a medium bowl. Add to the chocolate mixture all at once and mix on low speed just until combined, about 1 minute. Scrape down the bowl as needed. Pour the brownie filling over the cooled crust and level with a spatula.
  9. Bake until a tester inserted into the center comes out clean, 15 to 20 minutes.
  10. Let cool completely in the pan.
  11. While the filling is cooling, make the caramel topping: Rub the sugar and lemon juice together. Heat a medium saucepan over medium heat. Sprinkle 2 tablespoons of the sugar evenly over the bottom of the pot. As the sugar melts, begin to stir it gently to evenly combine.
  12. Once the sugar is melted, continue adding sugar 2 tablespoons at a time until all the sugar is melted evenly. Continue to cook the sugar until it is a golden mahogany color, 2 to 3 minutes after all of the sugar is melted.
  13. Reduce the heat to low and whisk in the warm cream. Once it is incorporated, bring the mixture to a simmer for 30 seconds. Remove from the heat and stir in the salt and vanilla. Let cool until thickened to a spreadable consistency, 3 to 5 minutes.
  14. Using a spoon, drizzle the caramel topping over the bars. Sprinkle with the chopped nuts.
  15. Allow to cool completely before cutting and serving.

CIA FOODIES

Turtle Bars

Turtle Bars
Makes one 9-in by 13-in pan You can use any nuts to finish this bar—pecans, walnuts, almonds, cashews, or even a mixture.

Ingredients

Shortbread Crust
  • 2 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 7 oz (14 tablespoons) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
Brownie Filling
  • 4 oz unsweetened chocolate, finely chopped
  • 6 oz (12 tablespoons) unsalted butter
  • 2 eggs
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cups cake flour
  • 1 1/2 cups chopped pecans, toasted
Caramel Topping
  • 1 1/2 cups plus 3 tablespoons (12 oz) sugar
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup plus 3 tablespoons (6 oz) heavy cream, warm
  • Pinch kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup coarsely chopped toasted nuts

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan and line it with parchment paper or foil, letting the ends hang over.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients and mix on medium speed until a smooth dough forms, about 3 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown, 15 to 20 minutes.
  3. Remove the crust from the oven and lower the temperature to 350°F. Let the crust cool completely in the pan.
  4. While the crust is cooling, make the brownie filling: Fill the bottom of a double boiler or a saucepan with a couple of inches of water and bring to a simmer over medium-low heat. Combine the chocolate and butter in the top of the double boiler or a heat-safe bowl and place over the simmering water. Stir occasionally until the chocolate is melted. Remove from the heat and keep warm.
  5. In the bowl of a stand mixer, whisk together the eggs, sugar, and salt by hand. Place the bowl over the simmering water and heat, whisking constantly, until just warm, 3 to 4 minutes.
  6. Place the bowl with the egg mixture on the mixer, fit with the whip attachment, and whip on medium speed for 5 minutes.
  7. Reduce the speed to low and add the melted chocolate, vanilla, and pecans. Mix until well combined, 1 to 2 minutes. Scrape down the bowl as needed.
  8. Sift the flour into a medium bowl. Add to the chocolate mixture all at once and mix on low speed just until combined, about 1 minute. Scrape down the bowl as needed. Pour the brownie filling over the cooled crust and level with a spatula.
  9. Bake until a tester inserted into the center comes out clean, 15 to 20 minutes.
  10. Let cool completely in the pan.
  11. While the filling is cooling, make the caramel topping: Rub the sugar and lemon juice together. Heat a medium saucepan over medium heat. Sprinkle 2 tablespoons of the sugar evenly over the bottom of the pot. As the sugar melts, begin to stir it gently to evenly combine.
  12. Once the sugar is melted, continue adding sugar 2 tablespoons at a time until all the sugar is melted evenly. Continue to cook the sugar until it is a golden mahogany color, 2 to 3 minutes after all of the sugar is melted.
  13. Reduce the heat to low and whisk in the warm cream. Once it is incorporated, bring the mixture to a simmer for 30 seconds. Remove from the heat and stir in the salt and vanilla. Let cool until thickened to a spreadable consistency, 3 to 5 minutes.
  14. Using a spoon, drizzle the caramel topping over the bars. Sprinkle with the chopped nuts.
  15. Allow to cool completely before cutting and serving.

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