Description
These Easy Turtle Bars combine a buttery shortbread crust with a rich caramel pecan layer topped with melted milk chocolate and a sprinkle of sea salt. Perfect for a sweet treat, they offer a delightful balance of crunchy, gooey, and chocolatey textures in every bite.
Ingredients
Scale
Crust
- 1 and 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1 cup pecan halves
Caramel Layer
- 2/3 cup butter
- 1/2 cup brown sugar, packed
Topping
- 1 cup milk chocolate chips
- Extra chopped pecans, for garnish
- Sea salt flakes, for garnish
- Drizzled caramel sauce, for garnish
Instructions
- Preheat Oven: 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.
- Prepare Crust: In a medium mixing bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse, sandy crumbs. Be sure to work quickly to keep the butter cold.
- Form Base Layer: Press the crumb mixture evenly into the prepared pan using the back of a spoon or your fingers, creating a compact and even crust layer.
- Add Pecans: Evenly sprinkle the pecan halves over the pressed crust, forming a crunchy base for the caramel.
- Make Caramel Mixture: In a small saucepan over medium heat, combine the butter and brown sugar. Stir constantly as the mixture heats to prevent burning and watch for it to start bubbling and changing color.
- Cook Caramel: Once boiling, continue to cook and stir the caramel mixture for exactly one minute to achieve the perfect consistency without burning.
- Pour Caramel: Carefully pour the hot caramel evenly over the pecans and crust in the pan. Use a spatula to spread if needed to ensure full coverage.
- Bake Bars: Place the pan in the preheated oven and bake for 18-20 minutes, until the topping is bubbly and golden brown.
- Add Chocolate Chips: Immediately remove from the oven and sprinkle milk chocolate chips evenly over the hot bars. Allow them to sit for a few minutes until softened.
- Spread Chocolate: Use an offset spatula or the back of a spoon to spread the softened, melted chocolate into an even layer, letting the residual heat melt it smoothly.
- Garnish and Cool: Garnish with extra chopped pecans, a drizzle of caramel sauce, and a sprinkle of sea salt flakes. Allow bars to cool completely before cutting into squares and serving.
Notes
- Use cold butter for the crust to achieve a crumbly, shortbread texture.
- Do not overcook the caramel; one minute after boiling is crucial to prevent bitterness.
- The residual heat from the bars will melt the chocolate chips perfectly—don’t try to melt them on the stove.
- For an extra salty-sweet flavor, don’t skip the sea salt flakes garnish.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: turtle bars, caramel bars, pecan bars, chocolate caramel dessert, easy dessert, baking recipe
