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Category: Bars
Prep Time: Cook Time: Total Time:
Chocolate ganache (recipe follows)
1 cup butter, softened
1 cup light brown sugar
1 egg yolk
1 tsp vanilla
2 cups flour
Pinch of salt
2 tsp cinnamon
Praline toffee topping (recipe follows)
1/3 cup pecans or walnuts, coarsely chopped, toasted
Note: You will bake the cookie base and top with ganache, then let it cool several hours or overnight before adding the praline topping.
Prepare ganache; set aside.
Preheat oven to 350. Grease a 10-inch springform pan. Beat butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in the flour, salt and cinnamon.
Spread the dough in the prepared springform pan. Bake for 20 to 25 minutes, until lightly browned. Texture will be soft. Let cool on baking rack in pan 10 minutes.
Spread ganache over cookie crust; cool on baking rack in pan 8 hours or overnight.
When cookies are cool, prepare topping and drizzle over cookie crust. Top with toasted pecans or walnuts. Let cool 1 hour. Remove sides of pan and slice into wedges. Makes 16 wedges.
Chocolate ganache: Melt 6 oz semisweet chocolate and 2 tbsp whipping cream over low heat, stirring frequently. Stir in 2 tbsp butter, and remove from heat. Let cool while preparing and baking cookie crust.
Praline toffee topping: Bring 1 tbsp butter, 1/4 cup firmly packed light brown sugar and 2 tbsp whipping cream to a gentle boil over medium heat, stirring constantly. Whisk in 1/4 cup powdered sugar and 1/4 tsp vanilla, remove from heat.
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PRALINE TOFFEE TURTLE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Chocolate ganache (recipe follows)
1 cup butter, softened
1 cup light brown sugar
1 egg yolk
1 tsp vanilla
2 cups flour
Pinch of salt
2 tsp cinnamon
Praline toffee topping (recipe follows)
1/3 cup pecans or walnuts, coarsely chopped, toasted
Note: You will bake the cookie base and top with ganache, then let it cool several hours or overnight before adding the praline topping.
Prepare ganache; set aside.
Preheat oven to 350. Grease a 10-inch springform pan. Beat butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in the flour, salt and cinnamon.
Spread the dough in the prepared springform pan. Bake for 20 to 25 minutes, until lightly browned. Texture will be soft. Let cool on baking rack in pan 10 minutes.
Spread ganache over cookie crust; cool on baking rack in pan 8 hours or overnight.
When cookies are cool, prepare topping and drizzle over cookie crust. Top with toasted pecans or walnuts. Let cool 1 hour. Remove sides of pan and slice into wedges. Makes 16 wedges.
Chocolate ganache: Melt 6 oz semisweet chocolate and 2 tbsp whipping cream over low heat, stirring frequently. Stir in 2 tbsp butter, and remove from heat. Let cool while preparing and baking cookie crust.
Praline toffee topping: Bring 1 tbsp butter, 1/4 cup firmly packed light brown sugar and 2 tbsp whipping cream to a gentle boil over medium heat, stirring constantly. Whisk in 1/4 cup powdered sugar and 1/4 tsp vanilla, remove from heat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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