Anita's Turtle Bars

Anything with dark chocolate I'm in love with. Are you looking for the perfect recipe to make this Christmas. You can not go wrong with these Turtle Bars.

You need:
For the base:
• 1 1/2 cups all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
For the topping:
• 1/3 cup heavy cream
• 3/4 cup unsalted butter
• 1/4 teaspoon salt
• 3/4 cup light brown sugar
• 1 1/2 cups pecans
• 1 cup chocolate chips — I used 64 % cocoa Valrhona dark chocolate, chopped coarsely instead

Steps:
•Preheat the oven at 350 F. Line a 9 by 13 inch pan (I used a 8 x 8 inch pan) with aluminum foil, leaving enough to hang over the edge and act as handles to remove bars after baking. Grease foil with cooking spray.
•Combine flour, sugar, and salt in a food processor and blend briefly to combine.
•Cut butter in small pieces and sprinkle over flour mixture. Process until the mixture resembles coarse crumbs.
•Press the mixture into the bottom of the pan. Bake for 18 to 20 minutes, until the crust is golden and firm and dry. Leave the oven on at the same temperature.
•Combine the cream, butter, salt, and brown sugar in a saucepan and bring to a boil for about 1 minute.
•Spread the pecans over the top of the crust. Pour the hot caramel filling evenly over the pecans. Bake for 15 to 20 minutes, until the caramel topping darkens.
•Remove from the oven and sprinkle the chocolate chips over the hot topping. Let sit for a few moments and then use a knife or offset spatula to spread the melted chocolate evenly over the top.
•Chill the bars in the refrigerator for about 30 minutes or until the bars have fully set before slicing them.
•Using foil as handles, pull bars from pan and place on cutting board. Cut long side into 9 strips, then cut 4 strips across the short side, creating 36 bars. Wipe the knife clean between cuts.