Description
These Turtle Bars are the perfect combination of buttery shortbread, rich caramel, smooth chocolate, and crunchy pecans. Inspired by classic turtle candies, this easy-to-make dessert is an irresistible treat for any occasion. Whether you serve them at holiday gatherings, bake sales, or as a homemade indulgence, these bars are guaranteed to be a hit!
Ingredients
Scale
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 cups all-purpose flour
For the Caramel Layer:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans, toasted
- Sea salt (optional, for garnish)
Instructions
-
Prepare the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix the softened butter, brown sugar, and flour until combined into a crumbly dough.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15-18 minutes, until lightly golden. Remove and set aside.
-
Make the Caramel Layer:
- In a saucepan over medium heat, melt butter and stir in brown sugar and sweetened condensed milk.
- Bring to a gentle boil, stirring constantly, and cook for about 5 minutes until thickened.
- Remove from heat and stir in vanilla extract.
- Pour the caramel evenly over the baked shortbread crust and spread it into an even layer.
-
Add the Chocolate & Pecans:
- Sprinkle the chocolate chips over the warm caramel and let sit for a minute until softened.
- Use a spatula to spread the melted chocolate evenly over the caramel layer.
- Sprinkle chopped pecans on top, gently pressing them into the chocolate.
- Optionally, sprinkle a pinch of sea salt for added flavor.
-
Chill & Slice:
- Let the bars cool at room temperature, then refrigerate for at least 1 hour to set completely.
- Once firm, lift out the parchment paper and slice into bars.
Notes
- For extra crunch, toast the pecans before adding them to the bars.
- For a firmer caramel, let it cook for an extra minute.
- Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert