Description
Easy Turtle Bars combine a buttery crust with a gooey caramel pecan layer and a silky milk chocolate topping, creating a deliciously rich treat that’s simple to make and perfect 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 Oven 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 bowl, combine the all-purpose flour and brown sugar. Use a pastry blender or two knives to cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse, sandy crumbs. Work quickly to keep the butter cold.
- Form the Crust Layer: Press the crumb mixture evenly into the bottom of the prepared baking pan, using the back of a spoon or your fingers to create a compact, level layer.
- Add Pecan Halves: Sprinkle the pecan halves evenly over the crust layer, laying the foundation for the caramel.
- Prepare Caramel Sauce: Combine the butter and brown sugar for the caramel layer in a small saucepan. Cook over medium heat, stirring constantly until the mixture begins to bubble and turns golden. Continue cooking and stirring for exactly one minute after boiling to achieve perfect caramel consistency without burning.
- Pour Caramel Over Pecans: Carefully pour the hot caramel sauce over the pecans and crust, using a spatula to spread the caramel evenly for full coverage.
- Bake the Bars: Place the pan in the preheated oven and bake for 18-20 minutes or until the caramel is bubbly and golden brown.
- Add Chocolate Topping: Remove the pan from the oven and immediately sprinkle milk chocolate chips evenly over the hot bars. Let them sit for a few minutes to soften.
- Spread Melted Chocolate: Once softened, use an offset spatula or the back of a spoon to spread the melted chocolate into an even layer using the residual heat of the bars.
- Cool and Garnish: Allow the bars to cool completely before lifting them out of the pan using the parchment overhang. Optionally, garnish with extra chopped pecans, sea salt flakes, or drizzled caramel sauce before serving.
Notes
- Use cold unsalted butter to ensure a sandy texture for the crust.
- Be careful when pouring hot caramel to avoid burns.
- Allow bars to cool completely to set the chocolate topping properly.
- You can substitute pecans with walnuts if preferred.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 25mg
