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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.
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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.