Turtle Bars

by

🐢 The Ultimate Turtle Bars

  • Prep time: 20 mins

  • Cook time: 30 mins

  • Cooling time: 2 hours

  • Servings: 24 bars

Ingredients

The Shortbread Base

  • 2 cups all-purpose flour

  • 1 cup unsalted butter, softened

  • ½ cup packed light brown sugar

The Caramel & Pecan Layer

  • 1 cup unsalted butter

  • 1 cup packed light brown sugar

  • 2 cups pecan halves (toasted)

  • 1 tsp vanilla extract

  • A pinch of sea salt

The Chocolate Topping

  • 1 ½ cups semi-sweet chocolate chips (or dark chocolate)

  • 1 tsp coconut oil (optional, for a smoother shine)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper (leaving an overhang for easy removal).

  2. Make the Crust: In a medium bowl, cream together the flour, butter, and ½ cup brown sugar until crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 12–15 minutes or until slightly golden.

  3. Prepare the Topping: While the crust is baking, sprinkle the toasted pecans evenly over the hot crust once it comes out of the oven.

  4. Cook the Caramel: In a small saucepan, combine 1 cup butter and 1 cup brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for exactly 3 minutes without stirring. Remove from heat and stir in the vanilla and salt.

  5. Bake: Pour the caramel mixture evenly over the pecans and crust. Return the pan to the oven and bake for another 10–12 minutes until the caramel is bubbly.

  6. Add Chocolate: Remove from the oven and immediately sprinkle the chocolate chips over the top. Let them sit for 5 minutes to melt, then use a spatula to spread them evenly (or leave them as a “drizzle” pattern).

  7. Cool and Set: Let the bars cool completely at room temperature, then refrigerate for at least 1 hour to set the caramel and chocolate before slicing.

Tips for Success

  • Toast the Pecans: Before starting, toss your pecans in a dry skillet for 3-5 minutes. It drastically improves the depth of flavor.

  • The “Clean Cut”: For perfectly clean slices, lift the entire block out using the parchment paper and use a warm knife (dipped in hot water and wiped dry) to cut the bars.

  • Don’t Over-boil: Stick to the 3-minute rule for the caramel. Boiling it too long will result in “break-your-teeth” hard toffee rather than chewy caramel.

Nutritional Info (Per Bar)

  • Calories: 285 kcal

  • Total Fat: 19g

  • Carbohydrates: 26g

  • Fiber: 2g

  • Protein: 2g

  • Sugar: 18g

Benefits of this Recipe

  • Texture Contrast: You get the crunch of the nut, the snap of the chocolate, and the “give” of the caramel all in one bite.

  • Make-Ahead Friendly: These actually taste better the next day once the flavors have melded, making them perfect for parties.

  • Customizable: You can easily swap pecans for walnuts or add a sprinkle of flaky sea salt on top for a “Salted Caramel” twist.

Common Q&A

Q: Can I use store-bought caramel sauce? A: I wouldn’t recommend it for this specific recipe. Store-bought sauce is usually too thin and won’t set firmly enough to hold the bars together. The stovetop method used here creates a “structural” caramel.

Q: How do I store these? A: Keep them in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. They also freeze beautifully for up to 3 months!

Q: My caramel is too hard. What happened? A: The sugar was likely boiled for too long or at too high a temperature. Next time, ensure you start the 3-minute timer only once the mixture reaches a full, rolling boil.

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