Cranberry Turtle Bars

28 Nov

A delicious and unexpected treat! I found they taste even better after the first day. Store in an airtight container. Based on a recipe from the Closet Cooking blog with a few adjustments for taste and ingredients on hand.

Time: 20 min + cooling            Serves: 12+


  • Shortbread Crust

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 sticks (3/4 cup) butter cut into about 1/2 inch cubes
  • Cranberry Candy

  • 1 2/3 cups sugar
  • 1/4 cup agave nectar syrup (may also use light corn syrup or similar)
  • 1/2 tsp salt
  • 12 oz. fresh cranberries
  • 1 tsp vanilla
  • 3 cups pecans, toasted and coarsely chopped

How to make it

  • Shortbread Crust

  • Preheat oven to 350F. Line a 10×15 or 13×9 baking pan/dish with parchment paper. Spray paper with cooking spray.
  • Combine flour, sugar and salt in a mixing bowl. Add butter and mix until pea sized lumps form. (I did this by hand with my fingertips but feel free to throw it in the food processor.)
  • Sprinkle mixture into prepared baking pan/dish and press down to even out.
  • Bake for 15-20 minutes, until golden brown. Set aside to cool completely.
  • Cranberry Candy

  • Melt butter in a large saucepan. Mix in sugar, agave nectar and salt – bring to boil. Lower to simmer until mixture reaches a golden amber color, about 10 minutes. (If you have a candy thermometer, test to read 245F.)
  • Stir in cranberries and cook an additional 3-5 minutes (or until temp reads 245F again).
  • Remove from heat and stir in vanilla and pecans. Quickly pour mixture over crust and spread evenly. Allow to cool completely.

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