Pecan Turtle Bars
Indulge in the irresistible decadence of Pecan Turtle Bars—a rich and nutty treat combining buttery shortbread, gooey caramel, toasted pecans, and a luscious drizzle of melted chocolate. Perfect for dessert lovers, this recipe strikes the ideal balance of crunch and creaminess, with a hint of optional flaky sea salt for a sophisticated finish. Ready in under an hour and serving up to 16, these bars are an easy-to-make yet luxurious dessert that’s ideal for holiday gatherings, potlucks, or simply satisfying your sweet tooth. Featuring simple pantry staples like brown sugar, flour, and chocolate chips, alongside the star ingredient—pecans—this recipe transforms everyday items into a treat that's both crowd-pleasing and gourmet.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2.5 cups pecans, chopped
- 11 oz caramel candies
- 3 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 0.25 teaspoons flaky sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal.
In a large mixing bowl, combine the butter, brown sugar, and vanilla extract. Use a hand or stand mixer to beat until light and fluffy, about 2 minutes.
Gradually add the flour to the wet mixture, mixing on low speed until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking pan. Sprinkle 1 cup of chopped pecans evenly over the dough.
Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden brown around the edges.
While the crust bakes, prepare the caramel layer. In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
Pour the melted caramel evenly over the baked crust and pecans. Use a spatula to spread it into an even layer. Sprinkle the remaining 1.5 cups of chopped pecans over the caramel.
Return the pan to the oven and bake for an additional 8-10 minutes, or until the caramel is bubbly.
Remove the pan from the oven and let it cool for about 30 minutes at room temperature, then transfer it to the refrigerator to cool completely, about 1 hour.
Once the bars are cool, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth.
Drizzle the melted chocolate over the caramel and pecan layer. If desired, sprinkle flaky sea salt over the top for added flavor.
Let the chocolate set at room temperature, or chill in the refrigerator for faster setting. Once set, use the parchment paper to lift the bars from the pan, and cut into 16 squares or desired sizes.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 150 mg | 3% | |
*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.
