This is American Thanksgiving week and all over the blogosphere there are posts about the holiday, being thankful and great food ideas. I have been enjoying reading the many posts people have put up with the theme of thanksgiving.
Living in Canada, we have already celebrated our Thanksgiving. Canadian Thanksgiving takes place on the second Monday of October. Even though I am not American, and I do not live in the States, I still love to celebrate American Thanksgiving. I think it is an excuse to have turkey and watch some football; who wouldn’t like that!
Today is day 21 of the 24 Days of Christmas Baking and the dessert today is my wife’s absolute favourite thing I bake. She loves Nestle turtles – well she loves chocolate, nuts and caramel so if you throw them together, it is a guaranteed winner for her. Today’s dessert takes the flavour of a Nestle turtle and puts it in a square.
This square is probably the most decadent dessert in the whole 24 day marathon. It is incredibly buttery and sweet, so it would probably be smart to make the squares a little on the smaller size. Who are we kidding, that would just mean that we eat a few squares!
In a saucepan, melt the butter with the brown sugar and whipping cream to make the caramel
Once the sugar is dissolved into the butter bring the caramel to a boil and let it have a rapid boil for 1-2 minutes. This is important for the caramelization process.
Spread the pecans over the baked crust. Pour the caramel over the pecans.
Once baked for another 25 minutes, remove from the oven and sprinkle the chocolate chips on top. The heat of the caramel will melt the chips. Once melted spread them evenly across the top.
- 2 cups all purpose flour
- 2 cups (packed) brown sugar
- 1 3/4 cups unsalted butter , room temperature
- 4 tablespoons whipping cream
- 1 1/2 cup pecan halves , toasted
- 1 1/2 cup semisweet chocolate chips
- Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into an ungreased 13x9 cake pan.
- Bake in a 350F oven for 15 minutes. The crust should be golden and puff up a bit. Cool on a wire rack.
- Meanwhile, bring remaining 1 cup brown sugar, 1 cup butter, and cream to boil in small saucepan over medium high heat, stirring until sugar dissolves. Boil for 1 minute, stirring occasionally.
- Spread the pecans over crust and pour the caramel over the pecans. Bake at 350F until bubbles form and color darkens, about 24-26 minutes.
- Remove from oven and sprinkle with chocolate chips. Wait a few minutes for the chocolate chips to melt. With a knife or spatula, spread the chocolate evenly across the top. Once cooled cut into squares.