Caramel Pecan Turtle Bars

This recipe was actually found among the coupons in our Sunday paper. Oh goodness, are they ever fantastic.

Prep time 25 minutes Bake time 22-26 minutes Chill time 2 hours
Makes 32 bars

Crust ingredients
1 1/2 cup all-purpose flour
1 cup brown sugar
4 TBSP Corn starch
1/2 cup butter or margarine, softened
1 cup pecans, finely chopped

Filling Ingredients
14 ounces of caramels, unwrapped
4 TBSP butter or margarine
4 TBSP heavy cream
4 TBSP light or dark corn syrup
1 cup semi-sweet or dark chocolate chips

Line an 9x13 inch pan with aluminum foil and spray with cooking spray; let foil overhang edge of pan by 2 inches.
Blend flour, brown sugar, and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly.
Stir in pecans. Press into prepared pan. Bake in preheated 350 degree oven for 11 to 13 minutes or until crust in lightly browned.
Remove from oven.

Heat unwrapped caramels , butter, cream and corn syrup in a large microwave safe bowl on high for 1 to 2 minutes, stirring frequently, until mixture is smooth. Carefully spread over baked crust. Bake for 11 to 13 minutes or until caramel is just starting to bubble. Remove from oven.

Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using the back of a spoon for a swirl effect, leaving portions of caramel exposed.

Refrigerate for 2 hours or until chocolate is set. Remove by lifting opposite ends of foil. Place on cutting board and peel away before cutting.

Peppermint Bark Shortbread Bars

I have already made 4 batches of this during this year's holiday season. It comes together so very quickly, not much by way of ingredients, and people gobble them up! Land 'o' lakes butter company put out this recipe;

2 cups of all-purpose flour
1 cup of softened butter
1/3 cup of sugar
1/2 tsp of peppermint extract

12 ounces of semi-sweet or dark chocolate chips
About 1/3 cup of coursely chopped candy canes

Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; set aside.

Combine all ingredients except chocolate chips and candies in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press crumb mixture evenly onto bottom of prepared pan. Bake for 19 to 21 minutes or until edges are lightly browned. DO NOT OVERBAKE.
Immediately sprinkle crust evenly with chocolate chips; return pan to oven for 1 minute to melt chocolate. Spread chocolate evenly over crust; immediately sprinkle with chopped peppermint candies. Cool completely.
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each square in half diagonally. Makes 56 cookies!