Snack: Chewy Brownie Turtle Bars

Recipe by Woman's Day Kitchen Turtle bars typically feature a shortbread crust, but not this version, which ups the ante with a decadent brownie base—an unbelievable match for the gooey topping of caramel, chocolate, roasted pecans and pretzels.

Ingredients

2 1/2 c. pecan halves, broken in pieces
1/2 c. unsalted butter
2 bar bittersweet chocolate
3/4 c. sugar
2 large eggs
3/4 c. all-purpose flour
2 can sweetened condensed milk
1/4 tsp. kosher salt
20 thin pretzels

Instructions

Arrange the oven racks to divide the oven into thirds. Heat oven to 350 °F. Line a 9 x 13-in. baking pan with nonstick foil, leaving a 3-in. overhang on two sides.
Spread the pecans in a single layer on a rimmed baking sheet and roast until toasted and fragrant, 8 to 10 minutes.
Meanwhile, place the butter and half the chocolate in a medium saucepan and cook, stirring, over medium-low heat until melted. Remove from heat and whisk in the sugar, then the eggs. Add the flour and stir until smooth.
Spread the batter into the prepared pan and bake until a wooden pick inserted in the center comes out with moist crumbs attached, 12 to 15 minutes.
Meanwhile, place the sweetened condensed milk in a second medium saucepan. Whisking often, bring to a simmer over medium-low heat. Gently simmer, whisking constantly, until very thick and light golden brown, 15 to 20 minutes.
Add the salt and 1 1/2 cups toasted pecans to the saucepan and stir to coat, then spread the mixture over the crust. Sprinkle with the remaining chocolate and pecans. Place the pretzels on top. Let set at room temperature until firm. Using the overhangs, transfer the bar to a cutting board and cut into pieces.