Pecan Turtles Bars

These Pecan Turtles Bars are a dream come true for anyone with a sweet tooth! Crunchy pecans, gooey caramel, and rich chocolate come together in a delightful union that will satisfy any craving. With a simple shortbread crust and easy-to-follow instructions, you’ll be indulging in these scrumptious treats in no time.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 cup caramel bits
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together brown sugar, granulated sugar, flour, and salt.

Add in the softened butter and mix until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking dish.

Bake for 20-25 minutes or until lightly golden.

Let cool completely. In a large bowl, whisk together the egg and vanilla extract.

Stir in the chopped pecans until they’re evenly coated.

Melt the caramel bits in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Pour the melted caramel over the cooled crust.

Arrange the pecan mixture evenly over the caramel layer.

Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Pour the melted chocolate over the pecan layer.

Refrigerate for at least 2 hours or until the chocolate is set.

Cut into bars and serve.

Notes

To ensure the crust is evenly distributed, press the mixture into the baking dish using a flat surface like a spatula or your fingers. Don’t overmix the crust mixture, as it can lead to a tough texture.

Using high-quality caramel bits will result in a smoother caramel layer.

If the caramel is too sticky, refrigerate it for about 10 minutes to firm it up before pouring it over the crust. For an extra crunchy pecan layer, toast the chopped pecans in a 350°F oven for 5-7 minutes or until fragrant.

Keep an eye on them, as they can quickly go from toasted to burnt.

To ensure clean cuts, refrigerate the bars for at least 2 hours. Use a sharp knife and wipe it clean between cuts to prevent the chocolate from smudging.

Since these bars are best served chilled, consider making them a day ahead to allow the flavors to meld together.

Store leftovers in an airtight container in the refrigerator for up to 5 days.