Second Day of Christmas: Turtle Dove Bars

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Remember that song about the Twelve Days of Christmas? Sure you do. There were some drummers, some birds, some rings… Yeah, it’s not that important. That’s why we’re giving you our own take, one number a day until Christmas, so that you can celebrate the holidays by making something you’d actually want to eat. Now get counting and cooking.

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The holiday fun is only just beginning, Sporkers! It’s only day two of our 12 Days of Christmas Recipe countdown.

During the month of December, my house smells like a combination of chocolate, pastries, and pine trees. Christmas tins line my kitchen counter, each filled with a different holiday treat. But that doesn’t mean we have to take it slow on the sweets! And all this singing about turtle doves makes me hungry for chocolate. And butterscotch.

Luckily, I have the perfect recipe for you! Turtle Dove Bars: a delicious blend of butterscotch, chocolate chips, and caramel. The other night, I stayed up late making these bars. And let me tell you, it was worth it.

I’ll warn you, though. They are fairly rich, so don’t eat the whole pan in one sitting!

Turtle Dove Bars 

Ingredients for the crust:
2 cups all purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
1 cup pecan halves

Ingredient for the filling:
2/3 cup butter
1/2 cup packed brown sugar
1/2 cup butterscotch-flavored chips
1/2 cup semi-sweet chocolate chips

Instructions
Preheat oven to 350 degrees F.

To make crust, combine all the ingredients but the pecans in a large bowl until mixed. Press into bottom of a 13 x 9 pan. It will feel fairly powdery, but once you add the filling that won’t be a problem.

Sprinkle pecans evenly over the top of the crust.

For the filling,combine butter and brown sugar in a saucepan, cooking over medium heat. You have to stir constantly while the mixture boils. This takes a few minutes. Boil until a candy thermometer comes to 242 degrees F (or a small amount dropped into ice water forms a firm ball). I attached a thermometer to the side of my pot. But make sure it doesn’t get above 242F or it will burn!

Once the candy is ready, remove it from the stove and immediately pour over your crust.

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Bake for 18 to 20 minutes, or until carmel layer is bubbling. Remove from the oven and sprinkle with your butterscotch and chocolate chips. Allow to melt. Swirl chips, leaving some whole for a marble effect.

Allow to cool before serving. I broke them into bite size pieces after refrigerating, but you can also serve them as bars.

Post and Photos by Katie Paige. Recipe from christmas-cookies.com.