Summertime is always chock full of barbecues, potlucks, and parties. I’m usually on dessert duty, but there’s just one problem with the layer cakes and cupcakes I love making: they can’t handle the heat. Perfect buttercream frosting melts and slips off the side of a cake faster than I can get the A/C on in the car. Cupcakes shrink and shy away from the sun; they never look the same once they leave the cool kitchen.
So, over the course of dozens of summertime parties, I’ve found a few recipes that are crowd-pleasers…AND they can handle summer weather. These chocolatey, chewy, crunchy Turtles bars are perfect for your next barbecue (if they make it all the way there!)
3/4 cup butter, softened
1/2 cup white sugar
1 3/4 cups flour
1/2 cup sifted cocoa powder
2/3 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
2 tbsp heavy cream
1 cup chopped pecans
1/4 cup semisweet chocolate chips, melted
In the bowl of a mixer, beat together the butter and sugar for the crust until light and fluffy. Add cocoa powder and flour, and mix until well combined. Spread mixture into the bottom of a greased, lined 9×13 pan, and bake for 15 minutes at 350 degrees.
While the crust is baking, bring butter, sugar, corn syrup and heavy cream to a boil, stirring constantly. Let this mixture boil for about a minute, without stirring, until thickened. Remove from heat, stir in chopped pecans, and pour over the baked crust.
Bake at 350 degrees for about 20 minutes. Edges will be bubbly and golden brown. Drizzle with melted chocolate, and let cool. Slice into 2-inch squares (bigger or smaller, depending on your appetite), and serve. These are also fantastic with a hefty scoop of vanilla ice cream.