Turtle Bars
Ingredients
SHORTBREAD BASE
1 1/2 cups flour (195 grams)
1/2 cup sugar (100 grams)
3/4 cups butter (softened) (169 grams)
TOPPING
1/2 cup brown sugar packed (110 grams)
2/3 cup butter (150 grams)
1 cup coarsely chopped walnuts, pecans, or hazelnuts (150 grams)
1 cup milk chocolate chips (180 grams)
Instructions
Pre-heat oven to 350°.
In a medium bowl whisk together the flour and sugar, with a pastry blender or fork mix in butter until it resembles coarse crumbs. Press onto the bottom of an ungreased 9 inch (23 cm) square cake pan ( I used a spring form pan or line the pan with parchment paper for easy removal). Bake for approximately 15 minutes.
TOPPING
In a medium pot, combine the brown sugar and butter, over medium/low heat, bring it to a boil, stirring constantly continue to boil for approximately 1-2 minutes, be sure not to let it burn, remove from the heat then pour over baked shortbread base, sprinkle the nuts on top then bake for approximately 13-15 minutes or until bubbly.
Remove from the oven and immediately sprinkle with milk chocolate chips, let stand for approximately 3 minutes then with the tip of a knife, gently swirl the chocolate. Let cool completely, then cut into small squares. Enjoy!
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