Guest Post: Butter Pecan Turtle Bars from Desserts Required

Today I will be crossing something big off my Wishlist for 2014! 

I'M GOING TO NEW ORLEANS!Yep! This trip was literally planned one week ago. Crazy, right? But when my friend Kait told me about Entrepreneur Magazine's Growth Conference, I knew I had to jump at the opportunity to go. This year,the free conference is being held at the New Orleans Convention Center and features speakers such as Amy Cosper, the EIC of Entrepreneur Magazine as well as other Entrepreneur staff members and many other leaders in the industry all ready and willing to help the young entrepreneurs of America grow and learn how to really make it in this crazy world of ours. I figured this would be the networking opportunity of a lifetime — and it's in New Orleans. For a foodie like myself, that alone is enticing enough! So while I'm off exploring this amazing city full of art, music and food, I asked some of my blogger buddies to take over for me. I love being part of such a great community of bloggers; we all help each other out whenever we can. Today I'm excited to introduce you all to another Florida blogger! Betsy writes the blog Desserts Required and she also runs this really cool group called "Road Trips for Food" where she organizes meet-ups at various restaurants in Florida. Want to hear a funny story about Betsy? I've mentioned how my mom's best friend is a massage therapist down here in FL, right? Well, Betsy goes to her for massages! Somehow the food and blogging thing came up during her last massage with Jeanne and the connection was discovered. South Florida really is a small world... Betsy obviously LOVES dessert and never ends a meal without something sweet, so of course that's what she is sharing with you all today. Enjoy!
Hello to TAKE A BITE OUT OF BOCA!  I am thrilled to do a guest post of Butter Pecan Turtle Bars for Shaina.  Small world story…I met Shaina through Shaina’s Mother’s best friend who is a massage therapist.  I was relishing in my massage and chatting about food and blogging when I was told that I had to connect with Shaina.  Before I had the chance to contact Shaina, she reached out to me.  Shaina’s warmth resonates in everything she says and does and our common bond of food blogging and the Sunday Supper Movement sealed the friendship.  Actually, bonds are the theme of this post.  Today’s recipe, Butter Pecan Turtle Bars, was given to me from Stacy Wulfe, one of my Sigma Delta Tau (SDT) sorority sisters over thirty years ago.  I attended University of Miami.  The majority of the students came from the northeast, but Stacy hailed from the great state of Texas.  She may have been the only Texan there, certainly the only one I knew.  Now I don’t know if all Texans have their hair perfectly coiffed and full makeup on before stepping outside for, well, anything, but Stacy did.  Stacy was, also, a wicked baker in only the most flattering sense of the word.  Stacy’s Butter Pecan Turtle Bars were, and still are, one of my favorites. Imagine a turtle bar crossed with butter pecan and you are starting to get the picture.  Stacy called them cookies.  I just couldn’t do that because they are nothing like cookies.  Butter Pecan Turtle Bars are closer to a candy, but because they are cut into bars, I call them bars.  Just know that they are highly addictive and it is VERY hard to stop at one.  Then again, once you make and taste your first batch of Butter Pecan Turtle Bars, you will understand why I still love them 30+ years later! Watch it Pin it
Butter Pecan Turtle Barsadapted from Stacy Wulfe

Bottom layers:
16 tablespoons (2 sticks) unsalted butter 1 cup dark brown sugar 2 cups all purpose flour
Caramel layer: 16 tablespoons (2 sticks) unsalted butter 1 cup dark brown sugar 
Topping: 3 cups semisweet or bittersweet chocolate chips
For the bottom layers: Preheat the oven to 350°. Spray a 9” x 13” baking pan with nonstick cooking spray and line the pan with parchment paper. Set aside. 
Cream the butter and dark brown sugar together in a mixing bowl. Add the flour and mix just until blended. Do not overmix.
Transfer the dough to the prepared pan and press evenly into the pan using the palm of your hand. Pour the pecans over the dough and gently press them into the dough. Set aside.
For the caramel layer: Place the butter and dark brown sugar into a medium saucepan. Cook over medium heat until the entire surface begins to bubble, stirring to combine the two ingredients. Boil for 30 seconds. Pour the caramel layer over the pecans. 
Bake at 350° for 18 – 22 minutes. The entire surface will be bubbly. 
Remove from the oven and immediately sprinkle the chocolate chips over the top. Allow the chips to melt slightly. Use a small metal spatula or the back of a spoon to spread the chocolate.
Refrigerate until set. Lift the parchment out of the pan and transfer it to a cutting board. Cut into individual Butter Pecan Turtle Bars.
Betsy’s tidbit: My favorite way to eat Butter Pecan Turtle Bars is straight from the fridge. Beyond  delish!
OMG. Betsy, you're making me drool all the way from NOLA! This woman sure does know her sweets. If you want more recipes like this one, you have to make sure you follow Betsy on Facebook, Twitter, Pinterest, and Google+!
(PS-I'm in the process of changing up my blog layout. I needed a change!)