Turtle Bars Recipe

Introduction

Turtle Bars are a deliciously rich treat combining a buttery crust, toasted pecans, gooey caramel, and a smooth chocolate topping. These bars offer the perfect balance of crunchy, sweet, and nutty flavors, making them a favorite for any dessert table.

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: Heat 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 pan areas.
2. Step 2: Prepare the crust by beating together the 10 tablespoons of room-temperature butter, flour, ¾ cup brown sugar, and ½ teaspoon salt with an electric mixer on medium speed until the mixture is sandy and evenly moistened.
3. Step 3: Press the crumb mixture firmly and evenly into the prepared pan using a flat-bottomed measuring cup or offset spatula. Sprinkle the 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 the 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 is bubbling over the entire surface.
6. Step 6: Remove from the oven and carefully sprinkle the chocolate chips evenly over the hot caramel. Let stand for 5 minutes, then spread the melted chocolate into an even layer.
7. Step 7: Allow the bars to cool to room temperature, about 2 hours, then refrigerate for 30 minutes to set the chocolate and caramel.
8. Step 8: Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into 1-by-2-inch bars.

Tips & Variations

• Toast the pecans lightly in a dry skillet before adding to enhance their flavor and crunch.
• Substitute walnuts or almonds if pecans aren’t available or preferred.
• Use dark chocolate chips or a mix of milk and dark chocolate for a different chocolate flavor profile.
• For a nut-free version, omit the pecans and add extra caramel or sprinkle with crushed pretzels for texture.

Storage

Store Turtle Bars in an airtight container at room temperature for up to 1 week. You can also freeze the bars for up to 3 months—just let them thaw fully before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but reduce additional salt slightly to avoid oversalting the crust and topping.

How do I prevent the caramel from burning while cooking?

Keep a close eye on the caramel once it reaches a simmer and stir continuously. Cooking it for just 1 minute at simmering heat helps prevent burning while allowing it to thicken properly.

Turtle Bars Recipe

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★★★★★

4.5 from 103 reviews

• Author: Elara
• Total Time: 2 hours 50 minutes
• Yield: 24 bars (1×2 inch each) 1x

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Description

Deliciously rich Turtle Bars featuring a buttery crust topped with toasted pecans, caramel sauce, and a smooth layer of melted chocolate. Perfectly baked to achieve a gooey, nutty, and chocolaty treat that’s easy to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

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

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

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Instructions

1. Preheat the oven: Heat the oven to 350 degrees F (175 degrees C). 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 pan edges to prevent sticking.
2. Prepare the crust mixture: In a large bowl, use an electric mixer on medium speed to beat together the room temperature butter, all-purpose flour, brown sugar, and salt until the mixture resembles evenly moistened crumbs with a sandy texture.
3. Form the crust: Transfer the crumb mixture to the prepared pan and press down firmly and evenly using a flat-bottomed measuring cup or an offset spatula. Evenly sprinkle the roughly chopped pecans over the pressed crust layer.
4. Make the caramel topping: In a medium saucepan, combine the butter, brown sugar, and salt. Melt over medium-high heat until the mixture comes to a simmer, then continue cooking for 1 minute while stirring. Remove from heat and stir in vanilla extract.
5. Pour caramel over crust: Evenly pour the hot caramel mixture over the crust and pecans, ensuring they are well coated.
6. Bake the bars: Place the pan in the preheated oven and bake for about 20 minutes, or until the pecans smell toasty and the caramel topping is bubbling evenly across the surface.
7. Add the chocolate layer: Remove the pan from the oven and transfer it to a cooling rack. Immediately sprinkle the semisweet chocolate chips evenly over the hot caramel. Allow the chocolate to sit for 5 minutes to soften, then use a spatula to spread the melted chocolate into a smooth, even layer.
8. Cool and set: Let the bars cool to room temperature, about 2 hours. For best results, refrigerate for an additional 30 minutes to fully set the chocolate and caramel layers.
9. Slice and store: Use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board. Cut into 1-by-2-inch bars. Store the bars in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. If frozen, thaw the bars before serving.

Notes

• Using parchment paper with an overhang makes removing the bars easier and cleaner.
• For a richer flavor, try using dark brown sugar in both the crust and caramel topping.
• Toast pecans lightly beforehand to enhance their nutty flavor before adding to the crust if desired.
• Allow bars to cool completely before cutting to prevent the caramel layer from oozing.
• Store bars in an airtight container to keep them fresh longer.
• Freezing bars is a great option for making in advance; just thaw before serving for the best texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Turtle Bars, caramel bars, pecan bars, chocolate caramel dessert, baked bars, sweet treat