Turtle Bars video demonstration - sconebaking.com

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream adds richness without dairy.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and more antioxidants.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: store-bought caramel

Homemade can be healthier and more flavorful.

Prepare an 8 inch by 8 inch baking dish with a parchment sling by creasing the parchment and spraying the bottom and sides with cooking spray.

In a food processor, process 1/2 cup of toasted pecans for 10 seconds until they are a fine crumb.

In a mixing bowl, combine the pecan crumb, 1 cup of flour, and 1/3 cup of brown sugar and whisk together.

Grate 6 tablespoons of butter into the flour mixture and mix with fingers until it resembles wet sand.

Add 1 tablespoon of golden syrup to the mixture and mix until combined.

Pour the crust mixture into the prepared baking dish, level it out, and compact it using a flat object.

Preheat the oven to 350°F (175°C) and bake the crust for 20-25 minutes until golden brown; it took 23 minutes in the video.

In a pot on medium heat, warm 3/4 cup of heavy cream until it starts bubbling around the edges and set aside.

In a medium to large pot on medium heat, add 1 cup of castor sugar and let it liquefy, stirring occasionally to scrape the sugar to the center.

Once the sugar is liquefied and turns a nice amber color, remove from heat and slowly add the warm cream, stirring to combine.

Add 1/4 cup of room temperature butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt to the caramel mixture and mix until smooth.

Return the caramel mixture to the heat and bring it to 240°F (softball stage), stirring continuously; this takes about 10 minutes.

Once at 240°F, pour the caramel over the baked crust and spread it evenly.

Allow the caramel to cool completely before adding the chocolate topping.

Melt 7 ounces of milk chocolate chips in the microwave in 15-second intervals, stirring until smooth and creamy.

Pour the melted chocolate over the cooled caramel and spread it evenly with an offset spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens