Cranberry Turtle Bars

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About This Recipe

Yield:3 dozen bars

Ingredients

  • For base:
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • For topping:
  • 2 sticks (1 cup) unsalted butter
  • 1 2/3 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh cranberries (frozen can work too)
  • 1 teaspoon vanilla
  • 10 to 12 ounces pecans, toasted for about 10 minutes at 350°F, then coarsely chopped and cooled

Procedures

  1. 1

    Make base: Preheat oven to 350°F. 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 bottom). Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into 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, then cool in pan on a rack.

  2. 2

    Make topping: Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely and then cut into bars.

  3. 3

    Note: Bars keep in an airtight container (use wax paper between layers) 1 week.

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