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