Chocolate Turtle Bars
Indulge in the ultimate dessert decadence with these Chocolate Turtle Bars, a layered masterpiece that combines buttery shortbread, gooey caramel, crunchy pecans, and rich semi-sweet chocolate. Perfect for any occasion, this recipe starts with a golden, tender crust that’s topped with a luxurious caramel-pecan layer and finished with a glossy chocolate drizzle. With a prep time of just 20 minutes, these easy-to-make bars are a show-stopping treat sure to impress family and friends. The contrasting textures and flavors of this classic caramel and chocolate dessert make each bite irresistibly satisfying. Whether for holiday baking, potlucks, or a midweek indulgence, these Chocolate Turtle Bars are the perfect sweet treat to elevate your dessert game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 14 ounces caramel candies (unwrapped)
- 3 tablespoons heavy cream
- 1.5 cups pecans, chopped
- 1.5 cups semi-sweet chocolate chips
- 1 teaspoon canola oil
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the vanilla extract and mix until combined, then gradually add the all-purpose flour. Mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust. Use the back of a measuring cup or your fingertips to flatten it.
Bake the crust in the preheated oven for 15-17 minutes, or until the edges are lightly golden. Remove and let it cool slightly while you prepare the caramel topping.
In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
Pour the melted caramel evenly over the baked crust and quickly sprinkle the chopped pecans over the caramel layer. Press them gently to help them stick.
Let the caramel and pecan layer set for 10 minutes. Meanwhile, melt the chocolate chips and canola oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Drizzle the melted chocolate over the caramel and pecan layer, spreading it with a spatula to create an even coating.
Refrigerate the bars for at least 2 hours, or until the chocolate is set. Once chilled, use the parchment paper overhang to lift the bars out of the pan.
Cut into 24 squares or rectangles and serve. Store leftover bars in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
6342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.4 g | 429% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 846.2 g | 308% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 554.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
