2020 Holiday Pairings Guide Booklet - Flipbook - Page 7
Turtle Bars
Recipe by Winery Chef DJ MacIntyre
Yield: (2) 13 x 19 cake pans
I NGR EDIEN TS:
Part 1
2 cups gluten free flour
3/4 tsp. xanthan gum
1/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. kosher salt
3/4 cup unsalted butter*
2 eggs
2 Tbsp. vanilla extract
3 Tbsp. half & half
Part 2
1/2 cup unsalted butter*
11 oz. wt. semi-sweet chocolate chips
11 oz. wt. butterscotch chips
1 cup raw pecans – coarsely chopped
(2) 14 oz. cans sweetened condensed milk
* room temperature
M ETHOD :
In a stand mixer with the beater attachment, mix together the gluten free flour, xanthan gum, baking powder,
baking soda and salt. (If you choose to use regular flour — leave out the xanthan gum and baking powder.) Next,
add the remaining wet ingredients in Part 1. Mix until all ingredients are incorporated. On a sheet tray lined with
greased parchment paper, spread the mixture evenly. Bake at 325° for 15 minutes or until golden brown. Remove
from the oven and let cool. When cooled it should have a cookie feel to it.
Break ½ of it apart and place into the food processor with ½ of the butter in Part 2. Evenly distribute moist
crumbs into a cake pan lined with parchment paper. Repeat with the second half of cookie crumbs. Press the
cookie crumbs into the pan to form a dense crust. Next, place the chocolate chips, butterscotch chips, pecans
and condensed milk into a large bowl. Stir to evenly combine, then pour half of the mixture into each cake pan.
Spread to make even. Bake at 350° F for 25 minutes or until lightly browned. Remove from the oven and let cool
completely before cutting into bars. Store refrigerated.
PAIR WITH
2016 Quinta Reserva Port-Style Pinot Noir
A wine as equally rich in history, opens with inviting notes of plum, bittersweet chocolate, caramel,
confectioner’s sugar and anise. On the palate, the balance of sweetness and acidity creates a beautiful viscous
sip full of dark fruit, toffee, cherry cordial and holiday spice all concluding with a silky smooth finish.
Peak drinkability: 2020 - 2029.
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