Description
Delight in these Easy Turtle Bars featuring a buttery crust, a rich caramel pecan layer, and a smooth milk chocolate topping. Perfectly balanced with crunchy pecans and sweet caramel, these bars make an irresistible treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 and ½ cups all-purpose flour
- ½ cup brown sugar, packed
- ½ cup unsalted butter, cold and cubed
For the Caramel Pecan Layer:
- 1 cup pecan halves
- ⅔ cup butter
- ½ 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 9x13 inch baking pan with parchment paper, leaving the paper hanging over the edges for easy removal later.
- Make the Crust: In a medium mixing bowl, combine the all-purpose flour and brown sugar. Cut in the cold, cubed unsalted butter using a pastry blender or two knives until the mixture resembles coarse, sandy crumbs.
- Press Crust: Press the crumb mixture evenly into the bottom of the prepared pan, using the back of a spoon or your fingers to create a compact and even layer.
- Layer Pecans: Sprinkle the pecan halves evenly over the crust, creating a crunchy base for the caramel layer.
- Prepare Caramel: In a small saucepan over medium heat, combine butter and brown sugar. Stir constantly and watch carefully as the mixture begins to bubble and change color.
- Cook Caramel: Continue cooking and stirring for exactly one minute after the mixture starts boiling to achieve a perfect caramel consistency without burning.
- Pour Caramel Over Pecans: Carefully pour the hot caramel mixture evenly over the pecans and crust. Use a spatula if needed to ensure full coverage.
- Bake Bars: Place the pan in the preheated oven and bake for 20 minutes until the caramel is bubbly and the topping turns golden brown.
- Add Chocolate Topping: Immediately remove the pan from the oven and sprinkle milk chocolate chips evenly over the hot bars. Let them sit for a few minutes to soften.
- Spread Chocolate: Once softened, spread the melted chocolate into an even layer using an offset spatula or the back of a spoon, utilizing the residual heat to smooth it out.
- Cool and Serve: Allow the bars to cool completely in the pan before lifting out using the parchment paper edges. Optionally garnish with extra chopped pecans, sea salt flakes, or drizzled caramel sauce for added flavor and texture.
Notes
- For easier cutting, chill the bars in the refrigerator for at least 30 minutes before slicing.
- Use parchment paper not only for easy removal but also to prevent sticking and for clean edges.
- Feel free to substitute pecans with walnuts if preferred.
- If you want a dairy-free version, use a vegan butter and dairy-free chocolate chips.
- Be careful while cooking the caramel—stir constantly to prevent burning and ensure a smooth texture.
- Storage: Keep bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
