Texas, Texas, Yee-haw!

On the subject of baked delights, here are the Best of Show in the Cookie Competition from the 2003 Texas State Fair. My Dad forwarded this over to me, they were a hit at his work.

Turtle Bars

Ingredients

2 Cups all-purpose flour
1 ¾ cups dark brown sugar, packed (divided use)
1 ½ cups unsalted butter at room temperature (divided use)
3 tablespoons whipping cream
1 cup pecan halves, toasted
1 cup semisweet chocolate chips

Directions

Preheat oven to 350. Mix flour, 1 cup brown sugar and ¾ cup butter (1 ½ sticks) in food processor until well blended and crumbly. Press into ungreased 9x13 inch metal baking dish. Bake until crust is light golden, about 15 minutes.

To make caramel, bring remaining brown sugar (¾ cup) and butter (1 ½ sticks) and cream to boil over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally; remove from heat. Sprinkle pecans over crust; pour caramel over pecans. Bake about 20 minutes, until bubbles form and color darkens. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread chocolate evenly over top. Chill 30 minutes, or until chocolate sets. Cut into squares.