Turtle Chocolate Caramel Pecan Squares
Indulge in the decadent layers of Turtle Chocolate Caramel Pecan Squares, a dreamy dessert that combines rich flavors and irresistible textures. Featuring a buttery shortbread base, a luscious caramel layer swirled with toasted pecans, and a silky topping of melted semi-sweet chocolate, these squares are the perfect combination of sweet, crunchy, and gooey. Finished with a sprinkle of sea salt for a sophisticated sweet-and-salty twist, this recipe is a showstopper for any occasion. Easy to prepare with simple ingredients like soft caramel candies, chocolate chips, and pecans, these bars require just 20 minutes of prep time before they head to the oven. Ideal for parties, holiday gatherings, or a luxurious homemade treat, these Turtle Squares are destined to become a favorite dessert centerpiece.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 12 ounces soft caramel candies
- 2 tablespoons heavy cream
- 1.5 cups pecans, toasted and chopped
- 1 cup semi-sweet chocolate chips
- 0.25 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in vanilla extract.
Gradually add the flour and salt to the butter mixture, stirring until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base. Use the back of a measuring cup to smooth the surface.
Bake the shortbread for 18-20 minutes, or until lightly golden around the edges. Remove from the oven and let cool slightly.
While the shortbread cools, prepare the caramel layer. In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
Sprinkle the chopped, toasted pecans evenly over the cooled shortbread base.
Pour the melted caramel over the pecans, spreading it evenly to cover the entire surface. Let this layer set for about 10 minutes.
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each one, until smooth and melted.
Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula.
If desired, sprinkle a small amount of sea salt over the top of the chocolate layer for a sweet-and-salty finish.
Refrigerate the pan for at least 1 hour, or until the layers are firm.
Using the parchment overhang, lift the chilled dessert block out of the pan and onto a cutting board. Slice into 16 squares.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.3 g | 413% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 688.8 g | 250% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 416.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1238 mg | 26% | |
*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.
