Cranberry Turtle Bars

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides.
3. 3
   Butter all 4 sides (but not bottom).
4. 4
   Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps.
5. 5
   Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.
6. 6
   Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
7. 7
   Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt.
8. 8
   Boil over moderately high heat, stirring occasionally, until caramel registers 245F on thermometer, about 8 minutes.
9. 9
   Carefully stir in cranberries, then boil until caramel returns to 245F.
10. 10
    Remove from heat and stir in vanilla, then stir in pecans until well coated.
11. 11
    Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly.
12. 12
    Cool completely.
13. 13
    Lift bars in foil from pan and transfer to a cutting board.
14. 14
    Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
15. 15
    Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
16. 16
    Remove bowl from heat and add remaining chocolate, stirring until smooth.
17. 17
    Transfer chocolate to a small heavy-duty sealable plastic bag.
18. 18
    Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars.
19. 19
    Let stand at room temperature until chocolate sets, about 1 hour.