'Tis the season to indulge in holiday sweets. Today I pulled out a recipe which was sent to me by my sister-in-law during the Christmas season many years ago, and has always been a hit! How can you go wrong? They are rather like having homemade turtles on a shortbread base.
- 1/2 cup icing sugar (confectioner's sugar)
- 1/2 cup butter, softened
- 1 tablespoon whipping cream
- 1 cup flour
- 30 vanilla caramels, wrappers removed (1 small package Kraft caramels 269 gr)
- 1/3 cup whipping cream
- 2 cups pecan halves
- 1/2 cup chocolate chips (either milk chocolate or semi-sweet)
- 1 teaspoon butter
- 2 tablespoons whipping cream
- sea salt (optional)
- Heat oven to 325 F.
- Prepare 9-inch square pan by lining with parchment paper. (Form a sling with the parchment to allow for easy removal of the bars later, by having paper overhang the pan on two sides.)
- For shortbread base, combine sugar, butter and cream. Beat until well blended. Gradually add flour until incorporated. Press evenly into bottom of prepared pan. Bake 15-20 minutes or until firm to touch.
- In a glass bowl, add caramels and whipping cream and heat for 1 minute in the microwave oven. Remove and stir. Return to microwave oven for 30 seconds at 50% power. Repeat process until caramel and cream mixture is completely smooth. Pour in pecans and stir to coat. Spoon on top of shortbread and spread evenly.
- Combine chocolate chips, butter and cream in small bowl and heat in microwave on medium-high for 1 minute. Repeat heating at 15 second intervals, stirring in between, until the chocolate is completely melted and smooth. Drizzle over bars.
- While cooling, sprinkle with coarse sea salt (optional).
- Refrigerate for 1 hour.
- Remove from pan to cutting board and slice into bars.
Is it not special to have handwritten recipes on the original cards from decades ago? Wishing you all wonderful memories and moments as you prepare for Christmas this year.