Pecan Turtle Bars

Pecan Turtle Bars are a heavenly combination of buttery shortbread, gooey caramel, crunchy pecans, and rich chocolate. These indulgent treats are perfect for holiday gatherings, dessert tables, or anytime you want to impress with a homemade sweet.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• 9×13-inch baking dish
• Parchment paper
• Saucepan
• Offset spatula or spoon

Ingredients

For the Shortbread Base:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

For the Caramel Layer:

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 2 tbsp light corn syrup
• 2 tbsp heavy cream

For the Topping:

• 2 cups chopped pecans
• 1 1/2 cups semi-sweet chocolate chips

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Make the Shortbread Base: In a mixing bowl, beat the softened butter and sugar until creamy. Gradually mix in the flour and salt until a crumbly dough forms.
3. Press and Bake: Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until lightly golden. Let cool slightly.
4. Prepare the Caramel: In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Stir until the mixture comes to a boil. Continue boiling for 2-3 minutes, stirring constantly.
5. Add the Pecans: Remove the caramel from heat and stir in the chopped pecans. Pour the caramel mixture evenly over the shortbread base, spreading it gently.
6. Bake Again: Return the dish to the oven and bake for another 10-12 minutes, or until the caramel is bubbly and set.
7. Add the Chocolate: Sprinkle the chocolate chips evenly over the hot caramel layer. Let sit for 2-3 minutes to melt, then spread the chocolate into a smooth layer.
8. Cool and Slice: Allow the bars to cool completely in the pan. Refrigerate for 1-2 hours to set, then lift out using the parchment overhang and cut into squares or bars.

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Nutrition (Per Bar, based on 24 bars)

Calories: 250
Protein: 2g
Carbohydrates: 23g
Fat: 17g
Sugar: 16g

Expert Tips

• Line the Pan Well: Use parchment paper with overhang for easy removal and neat slicing.
• Control Caramel Consistency: Boil the caramel just until it thickens slightly; overcooking can make it hard.
• Toast the Pecans: For extra flavor, toast the pecans lightly before adding them to the caramel.

FAQs

Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate can be used for a sweeter topping, or try dark chocolate for a richer flavor.

How do I store these bars?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I make these ahead of time?
Absolutely! These bars freeze well for up to 2 months. Thaw in the refrigerator before serving.

Storing & Reheating

Room Temperature: Store in an airtight container for 3 days.

Refrigerator: Keep in an airtight container for up to 7 days.

Freezer: Freeze bars in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Substitutions & Variations

• Nut-Free Option: Substitute pecans with sunflower seeds or omit nuts altogether.
• Gluten-Free: Use a gluten-free flour blend for the shortbread base.
• Sea Salt Finish: Sprinkle a touch of flaky sea salt over the chocolate for a sweet and salty twist.

Pecan Turtle Bars

Pecan Turtle Bars are a heavenly combination of buttery shortbread, gooey caramel, crunchy pecans, and rich chocolate. These indulgent treats are perfect for holiday gatherings, dessert tables, or anytime you want to impress with a homemade sweet.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - 9x13-inch baking dish
• Parchment paper
• - Saucepan
• - Offset spatula or spoon

Ingredients

  

• **For the Shortbread Base:**
• - 1 cup unsalted butter softened
• - 1/2 cup granulated sugar
• - 2 cups all-purpose flour
• - 1/4 tsp salt
• **For the Caramel Layer:**
• - 1 cup unsalted butter
• - 1 cup packed brown sugar
• - 2 tbsp light corn syrup
• - 2 tbsp heavy cream
• **For the Topping:**
• - 2 cups chopped pecans
• - 1 1/2 cups semi-sweet chocolate chips

Instructions

 

• **Preheat the Oven:** Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
• **Make the Shortbread Base:** In a mixing bowl, beat the softened butter and sugar until creamy. Gradually mix in the flour and salt until a crumbly dough forms.
• **Press and Bake:** Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until lightly golden. Let cool slightly.
• **Prepare the Caramel:** In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Stir until the mixture comes to a boil. Continue boiling for 2-3 minutes, stirring constantly.
• **Add the Pecans:** Remove the caramel from heat and stir in the chopped pecans. Pour the caramel mixture evenly over the shortbread base, spreading it gently.
• **Bake Again:** Return the dish to the oven and bake for another 10-12 minutes, or until the caramel is bubbly and set.
• **Add the Chocolate:** Sprinkle the chocolate chips evenly over the hot caramel layer. Let sit for 2-3 minutes to melt, then spread the chocolate into a smooth layer.
• **Cool and Slice:** Allow the bars to cool completely in the pan. Refrigerate for 1-2 hours to set, then lift out using the parchment overhang and cut into squares or bars.