The Witchery

Still in a bit of a baking mood (brought the salty cookies to work today - put em in the kitchen at 9:00am - picked up the empty Tupperware at 9:15am). So tonight I thought I'd try the Turtle Bars recipe from the May 2005 issue of Real Simple.

The top layers came out fantastic. The cookie layer is a bit dry and crumbly. I will definitely make this again, but I will look for a better shortbread recipe for the bottom.

Turtle Bars
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)

Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.