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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/turtle-bars-recipe/