Chocolate Turtle Bars

Topping:
12 oz. caramel candies (about 40 caramels)
3/8 C. (3 oz.) heavy cream
1-1/2 T. unsalted butter
3/4 t. vanilla
2 T + 1 t. bleached all-purpose flour

Butterscotch Brownie:
2-1/2 C. bleached all-purpose flour
2 t. baking powder
3/8 t. salt
1-1/4 C. (2-1/2 sticks) unsalted butter
2-1/4 C. firmly packed golden brown sugar
3 large eggs, at room temp
1-1/2 t. vanilla
3 T. dark rum (optional)
1-1/4 C. pecans, toasted & coarsely chopped

Ganache Glaze:
1 lb. semisweet chocolate, finely chopped
1-1/2 C. heavy cream
1 T. light corn syrup

1- Make topping: Unwrap caramels; combine with heavy cream & butter in a stainless steel saucepan. Cook & stir (with stainless spoon) over medium heat, until caramels & butter are completely melted & mixture has boiled. Remove from heat; stir in vanilla & flour, mixing well to break up any flour lumps. Set aside in a warm place so it doesn't solidify while you prepare the batter.

2- Make batter: Line a 15x10x2" baking pan with parchment paper, leaving a 1 to 2" overhang on both ends. Lightly coat paper with nonstick spray.
Sift flour, baking powder & salt together into a medium bowl; set aside.
Chop butter into a 3- or 4-quart saucepan over low heat to melt. When fully melted, remove from heat & stir in brown sugar. Cool slightly, then whisk in eggs- one at a time- just until evenly incorporated. Blends in vanilla & rum. Gradually add sifted flour mixture, whisking gently to break up any lumps. Stir in pecans.
Turn batter into prepared pan. Using a small offset spatula, spread into pan corners & level top (note- batter will rise as it bakes). Spoon caramel topping as evenly as possible over batter. Break up & redistribute any large caramel blobs by gently spreading with the offset spatula.
Bake at 350° for 35-40 minutes, until a pick comes out with moist crumbs and brownie has pulled away from edges of pan. Cool completely, in pan, on a rack. Do not remove or cut until glazed. (note- some areas with excess caramel may sink, this is normal)

3- Make glaze: (Note- glaze is perishable) Place chopped chocolate in a bowl that fits on top of a double boiler; set aside. In a small heavy stainless saucepan, bring cream to scalding point over medium heat. Using a fine-mesh sieve, strain hot cream directly onto chopped chocolate. Let mixture sit, without stirring, for about 5 minute to allow chocolate to melt. Stir to combine. If chocolate is not completely melted, set bowl over barely simmering water in double boiler & heat gently, stirring until glaze is smooth. Blend in corn syrup. Immediately pour over cooled brownie, gently tilt or shake pan to completely glaze top. Set pan in freezer about 30 minutes, or until glaze is firm enough to cleanly cut.

TO CUT: Remove from pan by gently lifting long edges of parchment. Peel paper off sides of brownie. Using a sharp knife, cut into about forty 1-1/2" squares. Wipe knife with warm damp cloth between cuts if necessary.

Store in an airtight container in the refrigerator- serve at room temperature within 1-2 days

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