Description
These Easy Turtle Bars combine a buttery shortbread crust, a rich caramel pecan layer, and a smooth milk chocolate topping for a decadent treat that's perfect for any occasion. With simple ingredients and straightforward steps, you can create a luscious dessert featuring the classic flavors of turtles candy bars.
Ingredients
Scale
For the Crust:
- 1 and ½ cups all-purpose flour
- ½ cup brown sugar, packed
- ½ cup unsalted butter, cold and cubed
For the Caramel Pecan Layer:
- 1 cup pecan halves
- ⅔ cup unsalted butter
- ½ 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 degrees Fahrenheit (175 degrees Celsius). Line a 9x13 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
- Make the Crust: In a medium bowl, combine the all-purpose flour and packed brown sugar. Use a pastry blender or two knives to cut in the cold, cubed unsalted butter. Work quickly to maintain the butter's coldness until the mixture resembles coarse, sandy crumbs.
- Press Crust into Pan: Evenly press the crumb mixture into the bottom of the prepared baking pan using the back of a spoon or your fingers to form a compact, even layer.
- Add Pecan Layer: Sprinkle the pecan halves in an even layer over the crust, creating a base for the caramel topping.
- Prepare Caramel Sauce: In a small saucepan, combine the ⅔ cup unsalted butter and ½ cup packed brown sugar. Place over medium heat and stir constantly until the mixture begins to bubble and change color.
- Cook Caramel: Once boiling, 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 mixture evenly over the pecans and crust. Use a spatula if necessary to distribute it fully and cover the surface.
- Bake the Bars: Place the pan in the preheated oven and bake for 20 minutes, until the topping is bubbly and golden brown.
- Add Chocolate Topping: Immediately remove from the oven and sprinkle the milk chocolate chips evenly over the hot bars. Let them sit for a few minutes to soften.
- Spread Melted Chocolate: Use an offset spatula or the back of a spoon to spread the softened chocolate into an even layer, allowing the residual heat to melt it smoothly.
- Cool and Serve: Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper. Optionally, garnish with extra chopped pecans, sea salt flakes, or drizzled caramel sauce before slicing into 16 to 20 bars.
Notes
- Use cold butter for the crust to achieve a tender, crumbly texture.
- Be sure to stir the caramel constantly to prevent burning and ensure a smooth sauce.
- Line the pan with parchment paper for easy removal and clean edges.
- Allow the chocolate chips to soften before spreading for a glossy finish.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- For a nut-free option, substitute pecans with toasted coconut flakes or omit altogether.
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
