Dessert Too! My Turtle Bars



While I was slaving over a hot stove making chili all day I figured, while I'm here I should make dessert to!

Over the summer we took a 2 week vacation in Cape Breton.  We managed to find a small coffee shop in the middle of nowhere on the Cabot Trail.  I can't remember what it was called, maybe Sleepless Goat, something with a goat.  I was pretty happy to find this place, I was so tired of Tim Horton's.  We both ordered cappuccino's and a turtle bar to share.  Except we didn't really end up sharing it, I ate it :)  Which is unusual but I loved it, just the right amount of chewy and crunchy. 

So I've been researching for a while trying to come up with my own version of the Turtle Bar and I think these come pretty close.  The recipe makes a lot of bars so this would be a good one to make and bring to a potluck or perhaps to share with people at the office. 

My Mom and I had one with a cup of tea and the hubby ate three of them.  One was good for me because they are really sweet.  I don't think they are exactly like the coffee shop in Cape Breton but sitll very good, I will definitely make them again.

Turtle Bars

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups (packed) dark brown sugar
•  1 1/2 cups (3 sticks) unsalted butter, room temperature
•  3 tablespoons whipping cream
• 1 cup pecan halves, toasted
• 1/2 cup skor bits
• 1 cup semisweet chocolate chips
• ¼ cup whipping cream

Direction

1. Preheat oven to 350°F.
2. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly.
3. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
4. Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
5. Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 12 minutes.
6. Remove from oven and sprinkle with skor bits. Let stand while preparing chocolate topping.
7. In a small sauce pan combine chocolate chips and whipping cream, melt over low heat until chocolate is melted and cream is well combine.  The mixture should be smooth and shiny.  Pour ganache over caramel layer and spread out evenly with an offset spatula.
8. Chill bars until chocolate sets, about 30 minutes. Cut into squares.

ENJOY!