The Pioneer Woman Tasty Kitchen
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Turtle Yum-Yum Bars

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Level: Easy

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Description

Perfectly chewy bites comprised of chocolate, marshmallow, caramel and pecans. Yum!

Ingredients

  • FOR THE YUM-YUM BARS LAYER:
  • 4 Tablespoons Unsalted Butter
  • 6 ounces, weight Semi-Sweet Chocolate Chips
  • 10 ounces, weight Mini Marshmallows
  • 2 Tablespoons Creamy Peanut Butter
  • 3 cups Rice Krispies Cereal
  • FOR THE CARAMEL:
  • 18 whole Individually Wrapped Kraft Caramels, Unwrapped
  • ¼ cups Sweetened, Condensed Milk
  • ½ Tablespoons Unsalted Butter
  • 25 whole Pecans
  • FOR THE CHOCOLATE GANACHE:
  • ¼ cups Heavy Cream
  • 1 Tablespoon Unsalted Butter
  • 3 ounces, weight Semi-sweet Chocolate
  • ½ teaspoons Sea Salt

Preparation

For the Yum-Yum Bars layer:
Spray a 9×9-inch pan with cooking spray and set aside. Or if you want very neat looking cuts, line your pan with foil with foil hanging over both ends of the pan so that you can use the foil to gently lift the bars out of the pan when they are done. Simply fold a long piece of heavy foil into a 9″ wide strip and fit it inside the pan, leaving foil overhang on 2 sides. Spray the foil with nonstick spray.

In a large pan over medium heat, melt butter, chocolate chips, marshmallows and peanut butter. Stir regularly, making sure the mixture isn’t scorching on the bottom of the pan, until completely combined. Fold in Rice Krispies until completely mixed throughout.

Spread the Rice Krispies mixture into the prepared pan in an even layer with the back of a spoon. If the mixture is sticking to the spoon, spray the spoon lightly with cooking spray. Lightly score the top surface of the bars with a knife, dividing the pan into 5 rows across and 5 rows up and down. This grid will show the squares for each “turtle” to be placed.

For the caramel:
In a small pan over medium heat, melt the caramels, sweetened condensed milk and butter. Stir until creamy and completely smooth. Remove from heat and let the caramel cool in pan for 10 minutes. With a small spoon, drop caramel into the center of each square bar. The caramel will spread out some. I used between 1/2 teaspoon and 1 teaspoon of caramel per square. Then place a pecan on top of each caramel circle.

For the chocolate ganache:
In a very small saucepan, heat the cream until it starts to boil. Remove cream from heat and add butter and chocolate. Allow to rest for a couple minutes, and then stir until mixture is smooth. If mixture is very loose, let it rest for 5 minutes to thicken slightly.

With a small spoon, drop chocolate over each pecan, leaving just a bit of pecan exposed. It doesn’t take very much chocolate, only about 1/2 teaspoon per pecan. Then sprinkle chocolate with sea salt.

Place in refrigerator to set completely. If you used the foil, lift the bars out of the pan. Cut into bars using the scored grid.

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