Easy Turtle Bars (Print Version)
# Ingredients:
→ For the Shortbread Base
01 -
2 cups all-purpose flour
02 -
1 cup packed brown sugar
03 -
½ cup butter, softened
→ For the Caramel Layer
04 -
1 cup pecan halves
05 -
⅔ cup butter
06 -
½ cup packed brown sugar
→ For the Topping
07 -
1 cup milk chocolate chips
08 -
¼ teaspoon sea salt (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a medium mixing bowl, combine the flour and 1 cup brown sugar. Cut in ½ cup softened butter until the mixture resembles coarse crumbs.
03 -
Press the crumb mixture evenly into an ungreased 9x13 inch baking pan. Arrange the pecan halves in a single layer over the crumb base.
04 -
In a small saucepan, combine ⅔ cup butter and ½ cup brown sugar. Heat over medium heat, stirring constantly until the mixture comes to a boil. Continue boiling and stirring for exactly one minute.
05 -
Pour the hot caramel mixture evenly over the pecans and crumb base, ensuring complete coverage.
06 -
Bake in the preheated oven for 18-20 minutes, or until the caramel layer is bubbling.
07 -
Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let them sit for 3-5 minutes to melt, then spread into a smooth, uniform layer.
08 -
If using, sprinkle the sea salt over the melted chocolate. Allow the bars to cool completely on a wire rack, which takes about 2 hours.
09 -
Once completely cooled, cut into 24 squares using a sharp knife.
# Notes:
01 -
Store in an airtight container at room temperature for up to 5 days
02 -
Can be frozen for up to 3 months when wrapped well
03 -
For cleaner cuts, chill in the refrigerator briefly before cutting
04 -
Can use dark or semi-sweet chocolate chips as an alternative