GeorgieCakes

Cookie Love: Cranberry Turtle Bars

03 Dec 2011 27 Comments

by georgiecakes in Bake, Bloghop Love, Cookie, Dessert, Gourmet, Holiday, Sweet Tags: #cookielove, bloghop, bloghop love, chocolate, Cookie, cranberry, cranberry turtle bars, pecan

Who doesn’t love chocolate pecan turtles? They’re my go to candy bar when I’m craving  chocolate, especially when I’m visiting our local chocolatier at Chocopologie Cafe.  This month’s bloghop “Cookie Love” got me thinking about my favorite candy “pecan turtles” and one of my favorite cookies “shortbread”.  I remembered reading a cookie recipe from Gourmet magazine and thought these would be perfect for bloghop cookie love and perfect as holiday gifts.

Bloghop #Cookielove

Cranberry Turtle Bars:  (Recipe adapted from Gourmet Live Blog)

Cranberry Turtle Bars

Here’s what  you’ll need: Candy thermometer, 10 x 15 baking pan – makes 24 to 36 bars (based on cut size)

For the crust:

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

1 – 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes

For the topping:

2 sticks unsalted butter

1 – 2/3 cups granulated sugar

1/4 cup light corn syrup (I used Lyle’s golden syrup)

1/2 teaspoon salt

1 cup dried cranberries, coarsely chopped

1 teaspoon vanilla

2 cups pecans, coarsely chopped

1 cup chocolate chips

Preheat the oven to 350 degrees. Place rack in the middle to bake.

For the crust:

Line a 10 x 15-inch shallow baking pan with foil, butter all 4 sides, except the bottom.

Blend the  flour, brown sugar, and salt into a food processor, add butter and pulse until mixture resembles cornmeal.  Layer into baking pan, pressing down firmly with a metal spatula to form an even sheet.

Place in oven and bake for 15 to 17 minutes or until golden in color.  Remove and let cool on a wire rack.

For the topping:

Melt butter in a heavy saucepan over medium heat, stir in sugar, corn syrup, and salt and bring to a boil. Stirring occasionally, until caramel registers 245 degrees on a candy thermometer, about 5 minutes. Remove from heat, add the cranberries, coating them entirely in caramel sauce.  Return to stove and boil until caramel cranberry mixture reaches 245 degrees.

Remove from heat, stir in vanilla mixing well, add the pecans stirring into caramel mixture coating well. Quickly, pour the caramel topping onto the cookie shortbread base, gently spread pecans and berries evenly. For the final layer, sprinkle chocolate chips throughout to cover.

Cool completely, it’s important to allow the topping to set.  Once completely cooled, cut the bars into equal pieces and serve.  Now only if I could keep from eating them all.

I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, December is #cookielove month!

You’re more than welcome to join us in #cookielove fun by simply adding your recipe at the end of this bloghop!  Be sure to link back to this post, so that your readers know to stop by the #cookielove event!  The twitter hashtag is #cookielove

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