Turtle Streusel Bars
Indulge in the irresistible decadence of Turtle Streusel Bars—an expertly layered treat that combines buttery shortbread, gooey caramel, crunchy pecans, and rich semi-sweet chocolate, all topped with a golden crumble. These bars are a perfect balance of sweet and salty, thanks to a homemade caramel-pecan filling and a buttery streusel topping that adds delightful texture. With just 20 minutes of prep time, this easy dessert transforms humble pantry staples like flour, sugar, and butter into a show-stopping creation. Perfect for special occasions or everyday snacking, these caramel pecan bars are a crowd-pleaser that’s as impressive as it is delicious. Make a batch today and enjoy the classic turtle candy flavors in every bite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 0.5 teaspoon salt
- 11 ounces caramel candies, unwrapped
- 3 tablespoons heavy cream
- 1 cup pecans, chopped
- 1 cup semi-sweet chocolate chips
- 0.5 cup light brown sugar, packed
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
Reserve 1 cup of the crumb mixture for the streusel topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form the shortbread crust.
Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the caramel filling. In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Heat in 30-second increments, stirring after each, until the caramel is completely melted and smooth.
Stir the vanilla extract and chopped pecans into the melted caramel mixture.
Pour the caramel-pecan mixture evenly over the baked crust, spreading it with a spatula to cover the surface.
Sprinkle the chocolate chips evenly over the caramel layer.
Combine the reserved crumb mixture with the light brown sugar. Sprinkle the streusel topping evenly over the chocolate layer.
Return the pan to the oven and bake for an additional 20-25 minutes or until the streusel topping is golden brown.
Remove the pan from the oven and let the bars cool completely in the pan. For best results, refrigerate for 1 hour before slicing to allow the layers to set.
Lift the bars out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
7099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.9 g | 476% | |
| Saturated Fat | 188.8 g | 944% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 946.6 g | 344% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 593.5 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 477 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1423 mg | 30% | |
*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.
