I discovered an indulgent and crowd‑pleasing dessert bar packed with gooey caramel, crunchy pecans, and creamy chocolate over a buttery shortbread crust—perfect for potlucks or sweet cravings.
Why I’ll Love This Recipe
I love how these bars capture the classic Turtle candy trio—caramel, pecans, chocolate—in an easy, shareable bar form. The layers of buttery crust, tender caramel, and melty chocolate deliver amazing texture and flavor with minimal fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather all‑purpose flour, brown sugar, unsalted butter for the crust; pecan halves for crunch; more butter and brown sugar to make the caramel; and chocolate chips to top it off—often milk or semi‑sweet, with an optional sprinkle of flaky sea salt.
directions
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I preheat the oven to 350°F (175°C) and line or grease a 13×9‑inch baking pan.
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I mix flour, packed brown sugar, and softened butter until crumbly, then press it firmly into the bottom of the pan to form the crust.
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I sprinkle pecan halves evenly over the crust.
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In a saucepan I combine butter and brown sugar, bring it to a boil over medium heat, then stir for about 1 minute to make a simple caramel. I then drizzle it over the pecans and crust.
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I bake for about 18–22 minutes, until the caramel is visibly bubbling at the edges.
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Immediately after removing from the oven, I sprinkle chocolate chips over the hot caramel. After a minute, I spread the melted chocolate evenly using a spatula. I optionally add a pinch of coarse sea salt.
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I let the bars cool completely before cutting into squares or smaller bite‑sized pieces.
Servings and timing
I usually get 36–48 small bars from a single 13×9 pan, depending on cut size.
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Prep time: ~15 minutes
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Bake time: ~18–22 minutes
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Cooling time: at least 30 minutes for best slicing consistency
Total including cooling is around 45–60 minutes, mostly passive time.
Variations
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I sometimes use chopped walnuts or almonds in place of pecans for a different nutty flavor.
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I’ll switch up the chocolate—milk, dark, or semi‑sweet work fine—or even make a chocolate ganache topping with cream and chopped bar chocolate for a richer finish.
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I sometimes sprinkle flaky sea salt on top for a salted‑caramel contrast.
storage/reheating
I store cooled bars in an airtight container layered with parchment or wax paper. At room temperature, they keep well for 2–3 days; in the fridge, they hold up to one week. They also freeze beautifully for up to 2–3 months—I thaw at room temperature before serving.
FAQs
What pan size works best?
I use a 13×9‑inch baking pan for this recipe—it’s the ideal size to accommodate the crust, caramel layer, and nuts in good proportion.
Can I shorten cooling time?
Yes—but cooling fully helps the bars set, making them easier to cut cleanly. For quicker chilling, I sometimes refrigerate before slicing.
Do these bars need to be chilled before cutting?
Not strictly, but I find firming them in the fridge for about 30 minutes gives better edges and cleaner squares.
Can I use salted butter instead?
Yes—but if I use salted butter in the crust or caramel, I often skip sprinkling extra salt on top.
Are these bars very sweet?
They’re rich and sweet, but balanced. The buttery shortbread plus pecans offer depth and texture, and adding a touch of sea salt helps cut the sweetness.
Conclusion
I adore making these Turtle Bars whenever I want a nostalgic, richly flavored treat that’s surprisingly easy—in under an hour (plus cooling), I have gooey caramel, crunchy pecans, and melted chocolate layered into shareable bars. Perfect with coffee, for potlucks, or any time I want something decadent at home.
Print
Easy Turtle Bars
- Total Time: 45 minutes
- Yield: about 16 bars
Description
Chewy caramel, crunchy pecans, and silky chocolate atop a buttery shortbread base—just like turtle candies, in a simple bar form that’s perfect for parties or dessert plates.
Ingredients
1 ½ cups all‑purpose flour
½ cup granulated sugar
¾ cup (1½ sticks) unsalted butter, softened
1 cup chopped pecans (toasted)
½ cup packed light or dark brown sugar
⅔ cup unsalted butter (for caramel layer)
1 cup milk chocolate chips (or chopped chocolate)
Pinch fine sea salt (optional, for topping)
Instructions
Preheat oven to 350 °F (175 °C). Line a 9×9-inch pan with parchment paper, leaving edges to lift out.
In a bowl, whisk together flour and granulated sugar. Cut in ¾ cup softened butter until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan to form the shortbread crust.
Bake crust for about 15 minutes, until lightly golden. Remove from oven.
Meanwhile toast pecans on a sheet in the oven at 300 °F for 4 minutes or until fragrant, then scatter evenly over warm crust.
In a small saucepan over medium heat, combine brown sugar and ⅔ cup butter. Stir constantly until mixture reaches a boil, then continue boiling one full minute without stirring. Remove from heat and carefully pour caramel over pecans and crust.
Return pan to the oven and bake 13–20 minutes, until caramel bubbles around edges.
Remove from oven and immediately sprinkle chocolate chips over top. Let sit 2–3 minutes to melt, then swirl gently with a knife to create a smooth layer. Optionally, sprinkle sea salt.
Cool completely (at least 30 minutes; chill for firmer texture), then lift out using parchment and slice into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
