I Was Going to Hold Out....

But I just couldn't!  I had to share this recipe with you so that you could whip a batch up and enjoy a perfectly lovely Sunday Tea.  These bars are renowned in their native Ireland, however the original boasts a shortbread crust and pretzels mixed into the caramel.  After trying a batch by following the directions, Maid Elizabeth and I did a little tweaking and Oh My Goodness....they are, well they are worth writing home about.

I implore you to cuddle up with a cup of tea and a delectable Turtle Bar and enjoy this glorious day of rest.  (I copied this recipe directly out of The Prepared Family Cookbook - please let me know if it is readable!)

Turtle Bars

Oh, my goodness!  I don’t even know what to say about these bars, other than that they are out of this world.  The original recipe is of Irish origin, where they are served at every coffee shop throughout the country.  The Irish version has a shortbread crust and broken-up pretzels instead of pecans.  We tweaked the recipe a bit and came up with this take on the original classic.

Base:

2 C graham cracker crumbs

¼ C sugar

½ C butter, melted

Caramel Layer:

½ C butter

14 oz. can sweetened condensed milk

½ C brown sugar

2 T corn syrup

1 tsp. vanilla extract

1 C pecan pieces

Chocolate Topping:

6 T butter, melted

1 C milk chocolate chips

Preheat oven to 350°.  Grease a 13x9” pan.  In pan, combine graham cracker crumbs, sugar and melted butter.  Stir until combined.  Press the crumbs evenly in the bottom of the pan.  Press firmly.  Bake for 8 – 10 minutes.  Remove from oven to cool.

To make the caramel, combine the butter, sweetened condensed milk, brown sugar and corn syrup in a heavy-based saucepan.  Place over medium heat and stir continuously until boiling.  Boil for 6-7 minutes, till caramel thickens enough to leave the side of the pan, stirring all the time.  Remove from heat and add the vanilla extract, stirring well.  Fold in pecan pieces.  Spread caramel carefully over the cooled graham cracker crust with a knife.

When caramel has set, melt butter and chocolate in a double boiler over low heat.  Remove from heat and stir till smooth.  Cool slightly before spreading over caramel layer with a knife.  When chocolate is firm and set, cut into square.

Graham Cracker crust pressed into the bottom of the pan

Adding pecans to the caramel

Carefully spreading the caramel/pecan mixture over the crust

Chocolate on top and ready to adorn the tea table