Cranberry Turtle Bars

The countdown has begun.  Will everything get done in time for dinner at 1:30 tomorrow?  My list of things to do is a mile long today and of course I had to add hair dying and a manicure to the list today besides taking my youngest to the oral surgeon to see about her possible wisdom teeth removal.  The only thing cut from today's list is a trip to the gym which is the one thing that should stay on the list but isn't possible. 

Thanksgiving is such a fun day.  My aunt and uncle come from out of state and its the only time all year we see them.  Sam came home from school last night and it will be so nice to see her for a few days.  My other daughters Kathryn and Kelly will be here too along with Kelly's new husband, Aaron.  Unfortunately Nicole who will be spending the day with her in-laws and we will miss seeing her and John.  My sister Sally and niece Shannon will be coming along with my dad and stepmom and Scott's parents.  Each of us has a lot to be very thankful for especially that we can all still be together for Thanksgiving. 

I made these for Nicole and John's housewarming party last weekend.  They were delicious!  This recipe is from beantownbaker.com.

Ingredients:
For the base:
2 cups flour
1/2 cup brown sugar
1/2 tsp salt
1-1/2 sticks cold unsalted butter, cut into 1/2" cubes

For the topping:
2 sticks unsalted butter
1-1/2 cups sugar
1/4 cup light corn syrup
1/2 tsp salt
1 12 oz bag frozen cranberries (not thawed)
1 tsp vanilla extract
3 cups pecans, toasted and chopped
4 oz bittersweet chocolate

First chop the pecans and toast in the oven.  Set aside and allow to cool.

Preheat oven to 350.  Line a 9x13 baking pan with foil, leaving a 2" overhang on all sides.  Butter or spray sides but not the bottom of the foil with baking spray.

To make the base, blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture forms pea sized lumps.  Pour into prepared pan, then press down firmly all over with a spoon to form an even layer.

Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan.

While base is cooling, melt butter in 3 quart heavy saucepan over moderate heat and stir in sugar, corn syrup and salt.  Boil over moderately high heat stirring occasionally until caramel registers 245 degrees on a candy thermometer, about 8 minutes.

Carefully stir in cranberries.  At this point the caramel will seize up.  Allow the caramel to melt back down, stirring as necessary to prevent burning.  Boil until caramel returns to 245 degrees.  Remove from heat and stir in vanilla, then stir in pecans until well coated.

Working quickly, spread caramel topping over base using a fork to distribute nuts and berries evenly.  Cool completely.

Lift bars in foil from pan and transfer to a cutting board.  Cut into six vertical strips, then five horizontal strips to form 30 bars.  Melt chocolate in microwave on low temperature stirring until smooth.  Drizzle chocolate over bars.  Let stand at room temperature until chocolate sets about an hour or put them in the freezer for a few minutes if you can't wait to eat them.

Have a very Happy Thanksgiving!  Susan

Linked at: http://eatathomecooks.com, http://www.gooseberrypatch.typepad.com/blog/, www.foodiefriendsfriday.com