Whole Wheat Caramel Turtle Bars with Milled Flax Seed

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A bar cookie version of classic caramel turtle candies –crisp shortbread crust made with Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed, layered with crunchy toasted pecans, buttery, soft caramel, and topped with chocolate ganache.

Ingredients

Directions

In a medium-sized bowl, mix butter, brown sugar and salt together until combined.  Add flour and milled flax seed, stirring until a stiff dough has formed. Place dough in a 13 x 9-inch baking pan lined with aluminum foil sprayed with non-stick cooking spray, leaving extra foil overhanging pan edges. Press dough evenly into bottom of pan and prick dough all over with a fork to prevent crust from getting overly puffy as it bakes.  Refrigerate crust for 30 minutes (or freeze for 10 to 15 minutes), until dough is firm. Bake crust in a 325°F oven for 20 minutes and then decrease oven temperature to 300°F for 10 to 15 more minutes or until crust is golden brown all over.  Sprinkle top of crust with pecans and set aside.  (Toasted pecans are recommended. See above directions for how to toast pecans.)
Next, put brown sugar, cream, butter, corn syrup and salt in a heavy medium saucepan and bring to a boil over medium-high heat, stirring until sugar has melted and the mixture is smooth, about 2 minutes.  Let the mixture continue to boil until a candy thermometer registers at 240°F, about 5 to 6 minutes.  Once at 240°F, remove pan from heat and immediately pour caramel evenly over pecan-sprinkled crust.  Let bars cool completely, about 3 hours. 
For ganache, put chocolate and cream in a small bowl and microwave on high for 1 to 2 minutes or until chocolate becomes melted. Stir mixture together until smooth and set aside to cool for five minutes.  Pour chocolate into a zip-top baggie, snip off a corner and drizzle ganache over cooled caramel bars.  Leftover chocolate ganache can be kept in the refrigerator for up to five days. 

Let chocolate ganache set and become firm, about an hour (or sooner if pan is refrigerated) and then carefully lift bars from pan using foil edges as handles and transfer to a cutting board.  Separate foil from bars and cut into rectangles, squares or whatever shapes preferred.  Bars will keep in an airtight container at room temperature for up to a week.


 



Makes approximately 4 dozen, 1 ½- inch-square bars Print this Recipe

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