Bourbon Caramel Turtle Squares
Ingredients
- 7 oz (200 g) milk chocolate
- 7 oz (200 g) bittersweet or semisweet chocolate
- 2 cups (500 mL) pecan halves
- 10 oz (300 g) chewy caramel candies
- 1 tbsp (15 mL) butter
- 2 tbsp (30 mL) Bourbon
Preparation
Line bottom and sides of 8-inch/20 cm square cake pan with parchment paper. Chop half of the milk and bittersweet chocolates; grate remaining chocolate.
In small heatproof bowl set over saucepan of hot, not boiling, water, melt chopped chocolates, stirring occasionally, until chocolate feels sticky when tested between forefinger and thumb, 2 to 3 minutes. Remove from heat; stir in grated chocolate until melted. Pour into pan; spread evenly. Let stand until completely set, about 2 hours.
On baking tray, lightly toast pecans in 300F/150C oven, about 8 minutes. Arrange half over chocolate in pan. In small saucepan, stir caramels and butter over low heat until melted. Stir in bourbon; simmer, stirring, for 4 minutes. Pour into pan, evenly covering chocolate and pecans. Gently press remaining pecans into caramel.
Refrigerate until completely cooled. With warmed dry knife, cut into 1-inch/2.5 cm squares.
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