Return to Content

Bartlett Inn's VJ's Cranberry Turtle Bars

by

Yield: Makes 3 dozen bars.

Base

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter

Instructions:

To make base, preheat oven to 350 degrees F. Line a 15 x 10 inch shallow baking pan (one inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom). Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.

Topping

Ingredients:

  • 1 cup unsalted butter
  • 1-2/3 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen cranberries
  • 1 teaspoon vanilla
  • 3 cups chopped, toasted pecans

Instructions:

To make topping, melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245 degrees F on thermometer, about 8 minutes. Carefully stir in cranberries, boil until caramel returns to 245 degrees. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. (Tip: Don't overcook caramel as it gets very brittle.) Cool completely.

Decoration

Ingredients:

  • 2 ounces bittersweet chocolate

Instructions:

To decorate, melt chocolate in top of a double boiler and drizzle over bars
Updated Thursday, November 29th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order