Description
Easy Turtle Bars combine a buttery shortbread crust with a rich caramel pecan layer and a smooth milk chocolate topping. These indulgent bars offer a perfect balance of crunchy, chewy, and chocolatey textures, making them a delicious treat for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
For the Caramel Pecan Layer:
- 1 cup pecan halves
- 2/3 cup butter
- 1/2 cup brown sugar, packed
For the Chocolate Topping:
- 1 cup milk chocolate chips
Optional Garnishes:
- Extra chopped pecans
- Sea salt flakes
- Drizzled caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal of the bars later.
- Make the Crust: In a medium mixing bowl, combine the flour and brown sugar. Use a pastry blender or two knives to cut in the cold, cubed butter until the mixture resembles coarse, sandy crumbs. Press this mixture evenly into the bottom of the prepared pan, creating a compact and even layer with the back of a spoon or your fingers.
- Add Pecans: Sprinkle the pecan halves in an even layer over the crust, forming the base for the caramel layer.
- Prepare Caramel: In a small saucepan, combine the butter and brown sugar for the caramel. Place over medium heat and stir constantly. When the mixture begins to bubble and change color, continue cooking and stirring for exactly one minute to achieve the perfect caramel consistency without burning.
- Pour Caramel Over Pecans: Carefully pour the hot caramel evenly over the pecans and crust. Use a spatula if needed to ensure the caramel covers the entire surface.
- Bake: Place the pan in the preheated oven and bake for 18-20 minutes, or until the topping is bubbly and golden brown, indicating the caramel is fully cooked.
- Add Chocolate Topping: Immediately remove the pan from the oven and sprinkle the milk chocolate chips evenly over the hot bars. Let them sit for a few minutes to soften from the residual heat.
- Spread Chocolate: Once softened, use an offset spatula or the back of a spoon to spread the melted chocolate into an even layer across the bars.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the parchment paper edges. Optionally, garnish with extra chopped pecans, sea salt flakes, or drizzled caramel sauce before slicing into 16-20 bars.
Notes
- Ensure the butter is cold when cutting it into the flour mixture to create a tender, crumbly crust.
- Stir the caramel continuously to prevent burning and to achieve a smooth texture.
- You can customize toppings by adding sea salt flakes or extra pecans for added texture and flavor.
- Allow the bars to cool completely for clean slicing and best texture.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar (based on 20 bars)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
