Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Irresistible Turtle Bars




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1-3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
�
Filling:
2/3 cup (150 mL) butter
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
2 tbsp (25 mL) whipping cream
1 cup (250 mL) chopped pecans, toasted
2 oz (60 g) semisweet chocolate, melted



Recipe



Line 13- x 9-inch metal cake pan with parchment paper; set aside.

In bowl, beat butter with sugar until fluffy. Sift flour and cocoa over top; stir until combined. Press into prepared pan. Bake in centre of 350�F oven until firm, about 15 minutes. Let cool in pan on rack.

Filling: In saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Boil, without stirring, until thickened, about 1 minute. Remove from heat; stir in pecans. Spread over crust.

Bake in centre of 350�F oven until bubbly and edges are light golden, about 20 minutes. Let cool in pan on rack.

Drizzle with melted chocolate. Let stand until chocolate is set.