This post is going to be short, because what I really should be doing is spending time with my family and/or sleeping off the food coma I’ve set myself up for.
First, beat 1/2 cup of the butter and 1 cup of the brown sugar on medium speed until light and fluffy. Add the flour and beat until sandy in texture. Press into the bottom of a 9×13 inch ungreased pan.Sprinkle with the pecans evenly.In a medium saucepan over medium heat, melt the remaining butter (2/3 cup) and brown sugar (1/2 cup), stirring constantly, and bring to a boil for 1 minute, still stirring constantly.Pour evenly over pecans and crust.Bake at 350°F for 18 minutes or until mixture is bubbly.Sprinkle chocolate chips on top and allow to sit for 5 minutes.Using a knife, spread chocolate over top to create top layer. Allow to cool completely at room temperature or in the refrigerator.Slice into bars using a sharp knife.And that’s it! Sorry for the lack of story – it’s been a very busy couple of days!Store in an airtight container, and serve at room temperature.
Turtle Shortbread Bars
- 1/2 cup + 2/3 cup butter, softened
- 1 cup + 1/2 cup brown sugar, packed
- 2 cups flour
- 1 1/2 cups pecan halves
- 1 cup milk chocolate chips
- In a stand mixer fitted with the paddle attachment, beat 1/2 cup butter and 1 cup brown sugar until light and fluffy on medium speed.
- Add the flour and beat until sandy in texture, scraping down sides.
- Press into bottom of 9×13 inch cake pan.
- Sprinkle pecans evenly over crust.
- In a medium saucepan over medium heat, melt remaining 2/3 cup butter and 1/2 cup brown sugar, stirring constantly. Bring to a boil for 1 minute, stirring constantly.
- Pour caramel mixture over pecans and spread to coat.
- Bake at 350°F for 18-20 minutes or until mixture is bubbling.
- Remove from oven and sprinkle chocolate chips on top evenly. Allow to sit 5 minutes before using a knife to spread chocolate into a top layer.
- Allow to cool completely before cutting into squares.