Today’s recipe, which I made last night, is from the big yellow, lacks-pictures-but-I-love-it-anyway, Gourmet Cookbook. In the book, these are called Cranberry Caramel Bars, but on Epicurious, they’re called Cranberry Turtle Bars.
I didn’t read the Epicurious reviews until after I’d finished making the bars, but I agree with those who felt the chocolate was not critical. It does add a nice finish, but next time I will drizzle it on in a much thinner stream.
As one Epicurious reviewer pointed out, these don’t have eggs and would be good for people with allergies. You could also sub Earth Balance Buttery Sticks and make these vegan, I suppose…..seems like it would work.
These were very good and I will make them again when I am less pressed for time. That means making them in the correct size pan (I halved the recipe and used a 9 inch square), chopping the cranberries and pecans properly, and drizzling the chocolate with more finesse. While this batch was a bit rough looking, the bars, which are tart, sweet and buttery, still taste great.