Ingrédients pour Turtle Chocolate Caramel Pecan Squares
- Semisweet Chocolate
- Unsweetened Chocolate
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Mini Chocolate Chip
- White Sugar
- Light Corn Syrup
- 1/4 cup water
- Heavy Whipping Cream
- 1 cup pecan halves
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Comment préparer Turtle Chocolate Caramel Pecan Squares
- Preheat oven to 350°F (175°C). Position oven rack in the middle.
- Grease and flour a 9x13 inch baking pan.
- **Chocolate Layer:** In a heavy-bottomed saucepan, melt 12 ounces semi-sweet chocolate chips and 1/2 cup (1 stick) unsalted butter over low heat, stirring until smooth. Remove from heat and cool to lukewarm.
- Stir in 1 cup packed light brown sugar and 1 teaspoon vanilla extract.
- Add 2 large eggs one at a time, beating well with a wooden spoon until smooth and glossy.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
- Stir in 1 cup mini chocolate chips.
- Spread batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely on a wire rack.
- **Caramel-Pecan Layer:** In a heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, and a pinch of salt. Bring to a boil over medium heat, stirring until sugar dissolves.
- Boil without stirring until the mixture turns a deep golden amber color (about 8-10 minutes).
- Carefully remove from heat and whisk in 1/2 cup heavy cream (stir very carefully; it will bubble). Stir in 1 teaspoon vanilla extract and 1 cup pecan halves.
- Immediately pour the caramel mixture over the cooled chocolate layer, spreading evenly.
- Drizzle with melted chocolate for garnish (optional).
- Chill, loosely covered, for at least 4 hours, or until the caramel is firm.
- Cut into 16 squares.
- Let squares come to room temperature slightly before serving.
- Store in the refrigerator for up to 6 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
100g
Fat
42g
Carbs
12g
