Forget about the gym, these turtle bars are worth every calorie. Packed with chocolate, caramel, and pecans, they’re the ultimate treat for your sweet tooth.
Why This Recipe Works
- The combination of gooey caramel, rich chocolate, and crunchy pecans creates a perfect balance of textures and flavors.
- Using a shortbread crust provides a sturdy base that holds up to the heavy toppings without getting soggy.
- Melting the caramel with a bit of cream ensures it stays soft and chewy, even after cooling.
- Sprinkling sea salt on top enhances all the flavors and adds a gourmet touch.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup pecans, chopped
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits
- 2 tbsp heavy cream
- Sea salt, for sprinkling
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Saucepan
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 350°F. Line your baking pan with parchment paper, leaving some overhang for easy removal later. This little trick saves you from a sticky situation when it’s time to cut the bars.
Make the Crust
In a large bowl, beat the softened butter and sugar together until light and fluffy. Gradually mix in the flour and salt until the dough comes together. Press this mixture evenly into the bottom of your prepared pan. Bake for 15-20 minutes, or until the edges are just starting to turn golden.
Layer the Goodness
Once the crust is out of the oven, immediately sprinkle the chocolate chips and pecans over the hot crust. The residual heat will start melting the chocolate, making it easier to spread. In a small saucepan, melt the caramel bits with the heavy cream over low heat, stirring constantly until smooth. Pour this over the chocolate and pecans, then sprinkle with sea salt.
Cool and Cut
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set everything firmly. Use the parchment overhang to lift the bars out of the pan before cutting into squares with a sharp knife.
Tips and Tricks
For an extra layer of flavor, toast the pecans before adding them to the bars. This enhances their nuttiness and adds a bit of crunch. If you’re in a hurry, you can speed up the cooling process by placing the bars in the freezer for about 30 minutes. Just don’t forget about them! For a cleaner cut, dip your knife in hot water and wipe it dry between slices.
Recipe Variations
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Use dark chocolate chips instead of semi-sweet for a richer taste.
- Add a layer of peanut butter between the crust and the chocolate for a twist on the classic.
- For a festive version, sprinkle crushed candy canes on top during the holidays.
Frequently Asked Questions
Can I use homemade caramel instead of caramel bits?
Absolutely! Homemade caramel can be a great substitute, just make sure it’s thick enough to hold its shape when cooled. You’ll need about 1 cup of caramel sauce, and you might want to reduce the heavy cream to 1 tbsp to avoid making the bars too soft.
How do I store these bars?
These bars are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’re stacking them, place a piece of parchment paper between layers to prevent sticking.
Can I freeze turtle bars?
Yes, turtle bars freeze beautifully. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Summary
These turtle bars are a decadent treat that combines the best of sweet and salty. With a buttery crust, layers of chocolate and caramel, and a sprinkle of sea salt, they’re sure to be a hit at any gathering.