Turtle Bars

We're still more than a week away from Thanksgiving and I know that there is a certain percentage of you out there who's homes are already completely decorated for Christmas.  I see all of you early Christmas decorators out there.  Sharing pictures of your perfectly festive living rooms adorned with the most adorably decorated Christmas tree on social media for all of your friends to drool over.  I'm not here to criticize.  In face, I admire your zest for holiday decorations and I'm inspired by your eagerness to extend the season as long as possible.  🎄

I'm a little envious because I would be right there with you if it weren't for the fact that we celebrate an early December birthday in this house.  Any Sagittairus knows that December birthdays tend to get overshadowed by holiday festivities.  It's easy to get caught up in the excitement of the greatest birth ever and get consumed with preparations.  Consequently, we're left depleted and exhausted of adequate time and energy to devote to our loved ones who also celebrate December birthdays.  

I've always tried to make a point of making a distinction between Christmas and December birthdays even though there are times when I fail miserably.  As a general rule, in this house - we don't hang a wreath on the door or decorate a tree until AFTER we blow out the candles on the December birthday cake.  🎂

I've never wrapped December birthday presents in Christmas paper but I'm not as good at making a distinction between birthday and holiday desserts.  I've been known to cut leftover gingerbread dough into cupcake shapes.  😂 Not proud of it - but you do what you gotta do.  Am I right?  

These turtle bars are a dessert that would be great for Thanksgiving, Christmas OR a birthday.  (Or any other holiday for that matter.)  Chocolate, caramel, pecans - oh my.  These turtle bars are epic.  Oh and a single candle can turn one of these decadent gooey bars into a festive birthday treat.  ​

Turtle Bars
Crust
1 2/3 cups flour
1/2 cup sugar
1/3 cup cocoa
1/4 teaspoon salt
12 Tablespoons butter, melted

Topping
13.4 ounce can dulce de leche
1 cup brown sugar
1/2 cup heavy cream
1/2 cup corn syrup
8 Tablespoons butter
1/2 teaspoon salt
2 cups coarsely chopped pecans
1 cup chocolate chips
1/2 teaspoon flake sea salt (optional)

Make foil sling for a 9x13" pan.  Spray with cooking spray.

Combine flour, sugar, cocoa and salt for crust.

Stir in melted butter with rubber scraper. 

Crumble over bottom of prepared pan.  Press with bottom of glass.

Use a fork to prick the bottom of crust 20 times. 

Bake 18 minutes at 350.

Combine dulce de leche, sugar, cream, corn syrup, butter and salt in saucepan.

Bring to a boil and cook until mixture registers 235-240, stirring often.  

Remove from heat and stir in 1 1/2 c. pecans

Pour caramel mixture over crust. 

Sprinkle with chocolate chips and allow to sit until slightly melted.  

Swirl melted chocolate through caramel using a butter knife. 

Sprinkle with 1/2 c. pecans and flaked sea salt. 

Let sit for 3 hours at room temperature until the chocolate is set. 

Use the foil sling to remove the bars from the pan.  

Cut into squares.  ​

Ciao!

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