Mr. Peaches and I have been doing a lot of weekend trips lately.
Weekend trips = a lot of suitcases and bags = a lot of clothes that need to be unpacked.
Unpacking gives me the hives.
Why?! I don’t even understand it!
I have no problem scrubbing the crevices on the kitchen floor deep between the oven and and the sink with a toothbrush like a complete MANIAC until my knees are bruised.
But neatly folding clothes and putting them back in drawers and on hangers? BLECK.
I’d rather poke myself in the eye with that aforementioned toothbrush.
So I let my half-unpacked mess sit on the floor for a few
weeks days until Mr. Peaches tells me to get it together.
But hey, I made these delicious turtle bars when we got home.
At least I’m good for something.
He even called and left a voicemail while I was at work to tell me how amazing they were.
(…And that despite my mess-making problem/current situation that I’m the most wonderful and super-star wife, of course.)
Adapted from Real Simple Magazine, May 2005
Makes one 9 x13 pan of bars
2 cups all-purpose flour
½ cup confectioners’ sugar
1 cup (2 sticks) salted Land O’ Lakes butter, cold to room-temperature
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup raw pecans, coarsely chopped
3/4 cup Hershey semisweet chocolate chips
1 11-oz. bag Heath milk-chocolate-and-toffee baking pieces
Melted butter or cooking spray
Heat oven to 350°F.
Grease a 9-by-13-inch pan with melted butter or cooking spray (the glass Pyrex pans with the fitted lids are great for this recipe but aluminum works as well). Line the pan with parchment paper, allowing a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the bars to ensure that the sides and bottom of the bars won’t stick to the pan. Grease the parchment paper as well.
Combine the flour, confectioners’ sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Using a piece of wax paper, press the dough firmly and evenly into the pan. Bake until just golden, about 18-20 minutes (this will vary slightly from oven to oven).
Whisk together the condensed milk, egg, and vanilla in a bowl. In a separate bowl, combine the pecans, chocolate chips, and toffee pieces. Pour the milk/egg/vanilla filling evenly over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling.
Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 30 minutes.
Cover with foil or a fitted lid and let cool completely in the refrigerator, at least 2 hours or overnight (the pan should be very cold before you cut into it).
Run a sharp knife along the edges. Lift out of the pan and transfer to a cutting board (you can cut the bars into rows and do this in sections if that is easier). Cut into bars using a sharp knife. Transfer to a serving plate or store in a Tupperware container, using wax paper to separate layers of bars.
Freeze leftovers as needed.