It's the first weekend of the Ohio State Fair and a big draw for people is the food.
One food-related event that takes place is the Gold Medal Flour Cookie Contest.
Karri Perry gives us a contest award-winning recipe.
Salted Caramel Pecan Turtle Bars
Crust:
2 1/4 cups Gold Medal All-Purpose Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks butter (1 cup) butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
3/4 cup milk chocolate chips
Filling:
2 sticks (1 cup) butter
1 1/2 cups packed brown sugar
1/2 cup corn syrup, light
2 tablespoons heavy cream
12 ounces chopped pecans
Caramel Icing:
4 tablespoons butter
1/4 cup packed brown sugar
1 teaspoon heavy cream
1/8 teaspoon vanilla
1/4 cup powdered sugar
1/8 teaspoon coarse sea salt (or to taste)
For Crust: Preheat oven to 350 degrees F. Combine the flour, baking powder, salt and set aside. In a food processor, cream butter and sugar. Add eggs and vanilla; mix. Add in flour mixture. Pulse just until combined. Spread dough into parchment-lined 9x13-inch rimmed baking sheet, with spatula. Even the dough out by hand, using a light dusting of flour on hands or dough. Bake for 12 minutes on middle rack of oven. Remove from oven and sprinkle chocolate chips over top of hot crust, spreading evenly. Let sit while making the filling.
For Filling: On the stove top in a heavy saucepan, add the butter, brown sugar and corn syrup. Over medium heat melt and let boil three minutes. Add heavy cream, stir and turn off heat. Mix in chopped pecans. Pour mixture over crust and chocolate chips, spreading evenly. Return to oven and bake 22-25 minutes. Allow to cool.
For Caramel Icing: Heat butter and brown sugar in saucepan over medium heat. Let boil for two minutes. Add in heavy cream and vanilla. Stir and turn off heat. When mixture has cooled slightly, add in powdered sugar, stirring in one tablespoon at a time until desired consistency. Drizzle warm caramel icing onto cookie bars. Sprinkle lightly with coarse sea salt. Cool, cut and serve. Makes 30 bars.