Caramel Pecan Turtle Bars Jan Peterson

Crust Filling Ingredients

¾ cup flour 5.5 oz. Caramels

½ cup brown sugar 2 Tbsp. butter

2 Tbsp. Corn Starch 2 Tbsp. heavy cream

¼ cup butter, softened 2 Tbsp. Karo Light or Dark Corn Syrup

½ cu finely chopped pecans ½ cup semi-sweet chocolate chips

Line an 8 x 8” pan with aluminum foil and spray with cooking spray, let foil overhang edge of pan by 2 inches.

Blend flour brown sugar and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly. Stir in pecans. Press into prepared pan. Bake in preheated 350 degrees oven for 11 – 13 minutes or until crust is lightly browned. Remove from oven. Heat unwrapped caramels, butter, cream and corn syrup in a large microwave-safe bowl on high for 1 to 2 minutes, stirring frequently until mixture is smooth. Carefully spread over baked crust. Bank for 11 – 13 minutes or until caramel is just starting to bubble. Remove from oven and place on wire rack.

Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using back of spoon for whirl effect, leaving portions of caramel exposed. Refrigerate for 2 hours or until chocolate is set. Remove from pan by lifting opposite ends of foil. Place on cutting board and peel away foil before cutting.