Turtle Bars Recipe

Introduction

Turtle Bars are a delightful combination of buttery crust, toasted pecans, rich caramel, and melted chocolate. This treat brings together sweet and nutty flavors in every bite, perfect for sharing or indulging yourself.

Ingredients

• 10 tablespoons (141 grams) salted butter, at room temperature, plus more for the pan
• 2½ cups (320 grams) all-purpose flour
• ¾ cup (165 grams) packed light or dark brown sugar
• ½ teaspoon kosher salt (such as Diamond Crystal)
• 2 cups (210 grams) roughly chopped pecans
• 1¼ cups (282 grams) salted butter, cut into pieces
• 1½ cups (330 grams) packed light or dark brown sugar
• ¾ teaspoon kosher salt (such as Diamond Crystal)
• 2 teaspoons pure vanilla extract
• 2 cups (346 grams) semisweet chocolate chips or chopped bar chocolate

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Butter any exposed parts of the pan.
2. Step 2: To prepare the crust, in a large bowl, beat together 10 tablespoons of butter, flour, ¾ cup brown sugar, and ½ teaspoon salt with an electric mixer on medium speed until the crumbs are evenly moistened. The mixture will look sandy.
3. Step 3: Transfer the crust mixture to the prepared pan and press down evenly into a flat layer using a flat-bottomed measuring cup or offset spatula. Sprinkle chopped pecans evenly over the crust.
4. Step 4: For the topping, melt 1¼ cups butter, 1½ cups brown sugar, and ¾ teaspoon salt in a medium saucepan over medium-high heat. Bring to a simmer and cook for 1 minute, then remove from heat and stir in vanilla extract.
5. Step 5: Pour the caramel evenly over the crust and pecans. Bake for about 20 minutes until the nuts smell toasty and the caramel bubbles evenly across the surface.
6. Step 6: Remove from oven, transfer to a cooling rack, and sprinkle chocolate chips evenly over the top. Let stand for 5 minutes, then spread the chocolate into an even layer.
7. Step 7: Allow the bars to cool to room temperature, about 2 hours. Then chill in the refrigerator for 30 minutes to set.
8. Step 8: Use the parchment overhang to lift the bars from the pan and onto a cutting board. Cut into 1-by-2-inch bars and serve.

Tips & Variations

• Use a mix of pecans and walnuts for added nutty flavor and texture.
• Substitute dark chocolate chips for a richer, more intense chocolate topping.
• Press the crust firmly to avoid crumbling when cutting the bars.
• To speed up cooling, place bars in the fridge after they reach room temperature before cutting.

Storage

Store Turtle Bars in an airtight container at room temperature for up to one week. For longer storage, freeze the bars for up to three months. Thaw frozen bars at room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter—just add a pinch more salt to the recipe to balance the flavors.

How do I prevent the caramel from burning?

Cooking the caramel over medium-high heat and watching it carefully during simmering will help prevent burning. Stirring constantly once it boils helps maintain even heat.

Turtle Bars Recipe

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★★★★★

4.8 from 136 reviews

These Turtle Bars are a decadent treat featuring a buttery crumb crust topped with toasted pecans, a rich caramel layer, and melted semisweet chocolate. Perfect for dessert or a sweet snack, they combine a crunchy texture with gooey caramel and creamy chocolate for a delicious indulgence.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 15 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 10 tablespoons (141 grams) salted butter, at room temperature, plus more for the pan
• 2½ cups (320 grams) all-purpose flour
• ¾ cup (165 grams) packed light or dark brown sugar
• ½ teaspoon kosher salt (such as Diamond Crystal)
• 2 cups (210 grams) roughly chopped pecans

For the Topping

• 1¼ cups (282 grams) salted butter, cut into pieces
• 1½ cups (330 grams) packed light or dark brown sugar
• ¾ teaspoon kosher salt (such as Diamond Crystal)
• 2 teaspoons pure vanilla extract
• 2 cups (346 grams) semisweet chocolate chips or chopped bar chocolate

Instructions

1. Heat the oven and prepare the pan: Preheat your oven to 350 degrees Fahrenheit. Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Butter any exposed areas of the pan to prevent sticking.
2. Make the crust: In a large bowl, use an electric mixer on medium speed to beat together the room temperature butter, all-purpose flour, brown sugar, and kosher salt until the mixture resembles evenly moistened crumbs with a sandy texture.
3. Press crust into pan and add pecans: Transfer the crumb mixture into the prepared pan and press down firmly and evenly using a flat-bottomed measuring cup or offset spatula to form a flat crust layer. Sprinkle the roughly chopped pecans evenly over the crust.
4. Prepare the caramel topping: In a medium saucepan over medium-high heat, melt the butter. Add the brown sugar and kosher salt, stirring to combine. Bring the mixture to a simmer and cook for 1 minute, then remove from heat and stir in the vanilla extract.
5. Pour caramel over crust and nuts: Immediately pour the hot caramel mixture evenly over the crust and pecans, ensuring the surface is well covered.
6. Bake the bars: Place the pan in the preheated oven and bake for about 20 minutes, until the pecans smell toasted and the caramel is bubbling evenly across the surface.
7. Add chocolate topping: Remove the pan from the oven and transfer it to a cooling rack. Sprinkle the semisweet chocolate chips evenly over the hot caramel. Let sit for 5 minutes until the chocolate softens, then use a spatula to carefully spread the chocolate into an even layer.
8. Cool and chill: Allow the bars to cool to room temperature, about 2 hours. Then refrigerate them for an additional 30 minutes to set the chocolate and caramel layers.
9. Cut and store: Using the parchment overhang, lift the bars from the pan and transfer to a cutting board. Cut into 1-by-2-inch bars. Store the Turtle Bars in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. If frozen, thaw before serving.

Notes

• Use parchment paper with an overhang for easy removal of bars after baking.
• Be sure to press the crust firmly to create an even base that holds together.
• Watch the caramel closely during simmering to avoid burning it.
• Let the chocolate soften before spreading to achieve a smooth topping without overheating.
• Store bars in an airtight container to keep them fresh and prevent them from drying out.
• These bars freeze well; thaw completely before slicing to avoid breakage.

Keywords: Turtle Bars, Caramel Bars, Pecan Bars, Chocolate Caramel Dessert, Homemade Bars, Nutty Dessert, Chocolate Bars