There’s something magical about the combination of caramel, chocolate, and pecans. It’s a flavor trio that never fails to make my taste buds dance with joy. That’s why I’m excited to share with you my favorite recipe for Pecan Turtle Bars.
These delectable treats are like a party in your mouth, combining all the best elements of a classic turtle candy in a convenient bar form.
I remember the first time I made these bars for a family gathering. The aroma that filled the kitchen was absolutely intoxicating, and I could barely wait for them to cool before sneaking a bite. Let me tell you, the wait was worth it!
The buttery shortbread crust, gooey caramel layer, crunchy pecans, and rich chocolate created a symphony of flavors that had everyone asking for the recipe.
Pecan Turtle Bars Recipe
Ingredients
- For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 cup (2 sticks) salted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Caramel Layer:
- 1 (11 oz) package caramel bits
- 1/3 cup heavy whipping cream
- 1 1/2 cups chopped pecans
- For the Chocolate Layer:
- 1 cup semi-sweet chocolate chips
Necessary Equipment
- 9×13-inch baking pan
- Stand mixer or electric mixer
- Microwave-safe bowl
- Wire rack
Step-by-Step Instructions
1. Preparing the Shortbread Crust
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
- Prepare the dough: In a large mixing bowl, combine the softened butter, granulated sugar, powdered sugar, vanilla extract, and salt. Beat with a mixer until the mixture is light and creamy.
- Add the flour: Gradually incorporate the all-purpose flour until the dough is smooth and soft but not sticky.
- Form the base: Press the dough evenly into the bottom of the prepared baking dish, smoothing it out to ensure an even layer.
- Bake the base: Place the baking dish in the preheated oven and bake for about 18 minutes, or until the base is lightly golden. Once baked, remove it from the oven and let it cool slightly.
2. Creating the Caramel Layer
- Melt the caramel: In a microwave-safe bowl, combine the caramel bits and heavy whipping cream. Microwave in 30-second intervals, stirring between each, until the caramel is completely melted and smooth.
- Pour the caramel: Carefully pour the melted caramel over the baked shortbread crust, spreading it evenly with a spatula.
- Add the pecans: Immediately sprinkle the chopped pecans over the caramel layer, ensuring they are evenly distributed.
Chocolate Layer
- Melt the chocolate using a double boiler or in the microwave, in 30-second intervals, stirring between intervals until it is completely smooth and glossy.
- Spread the melted chocolate evenly over the caramel and pecan layer, covering the entire surface.
4. Cooling and Serving
- Optional indulgence: For an extra special treat, serve the bars slightly warm with a scoop of vanilla ice cream. The combination of gooey caramel, chocolate, and crunchy pecans is simply irresistible!
- Cool completely: Allow the bars to cool on a wire rack until the chocolate has fully set. This is crucial to ensure the layers hold together when sliced.
- Slice and serve: Once cooled, use a sharp knife to cut the bars into squares or rectangles. For clean cuts, wipe the knife with a warm, damp cloth between slices.
Tips for Success
Storage: Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Toasting pecans: Toast the chopped pecans in the oven at 300°F (150°C) for 5 minutes before using them. This will enhance their flavor and add a nutty aroma.
Smooth caramel: Stir the caramel well after microwaving to ensure a glossy, smooth consistency. Be cautious, as it will be hot!
