Cranberry Turtle Bars Recipe

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
• 2 sticks (1 cup) unsalted butter
• 1 2/3 cups granulated sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 1/2 cups fresh cranberries (frozen can work too)
• 1 teaspoon vanilla
• 10 to 12 ounces pecans, toasted for about 10 minutes at 350u0b0F, then coarsely chopped and cooled

1. Make base: Preheat oven to 350u0b0F. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom). Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula 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 on a rack.
2. Make topping: Melt butter in a 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 245u0b0F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245u0b0F. 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 and then cut into bars.
3. Bars keep in an airtight container (use wax paper between layers) 1 week.

flour, brown sugar, salt, butter, butter, granulated sugar, light corn syrup, salt, fresh cranberries, vanilla, pecans

Taken from www.seriouseats.com/recipes/2009/12/cranberry-turtle-bars-cookies-recipe.html (may not work)