Introduction

Easy Turtle Bars combine a buttery crust, crunchy pecans, and a rich caramel layer topped with smooth melted chocolate. This no-fuss dessert offers a perfect blend of sweet and salty flavors that everyone will love.

A close-up view of a dessert cut into square pieces in a silver baking pan, showing two clear layers: the bottom layer is a light brown, crumbly and nut-filled base with a slightly rough texture, and the top layer is a smooth, shiny dark chocolate coating sprinkled with whole pecans and small chopped nuts. The pecans are placed neatly on each square, adding a textured, reddish-brown contrast to the glossy dark chocolate. The image background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
1 cup pecan halves
2/3 cup butter
1/2 cup brown sugar, packed
1 cup milk chocolate chips
Extra chopped pecans
Sea salt flakes
Drizzled caramel sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by lining it with parchment paper, allowing the paper to hang over the edges for easy removal later.
Step 2: In a medium bowl, combine the flour and 1/2 cup brown sugar. Use a pastry blender or two knives to cut in the cold, cubed butter until the mixture resembles coarse, sandy crumbs. Work quickly to keep the butter cold.
Step 3: Press this crumb mixture evenly into the bottom of the prepared pan, using the back of a spoon or your fingers to create a compact layer.
Step 4: Sprinkle the pecan halves evenly over the crust to form a crunchy base.
Step 5: In a small saucepan over medium heat, combine 2/3 cup butter and 1/2 cup brown sugar. Stir constantly and watch closely as the mixture begins to bubble and change color.
Step 6: Continue cooking and stirring for exactly one minute after it starts boiling to achieve the perfect caramel consistency without burning.
Step 7: Carefully pour the hot caramel over the pecans and crust, using a spatula if needed to spread it evenly across the pan.
Step 8: Bake in the preheated oven for 18-20 minutes until the topping is bubbly and golden brown.
Step 9: Remove the pan from the oven and immediately sprinkle the milk chocolate chips evenly over the hot bars. Let them sit for a few minutes to soften.
Step 10: Use an offset spatula or the back of a spoon to spread the melted chocolate into an even layer, allowing the residual heat to smooth it out.
Step 11: Garnish with extra chopped pecans, a sprinkle of sea salt flakes, and a drizzle of caramel sauce if desired. Allow bars to cool completely before slicing.

Tips & Variations

For a richer flavor, toast the pecans lightly before adding them to the crust.
Use dark or semi-sweet chocolate chips for a less sweet, more intense chocolate layer.
To make cutting easier, chill the bars in the refrigerator for at least an hour before slicing.
Substitute walnuts or almonds if pecans aren’t available.
For a gooier caramel, reduce cooking time slightly, but be careful to avoid undercooking.

Storage

Store the Turtle Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them covered in the refrigerator for up to a week. To reheat, warm a single bar briefly in the microwave to soften the chocolate and caramel layers.

How to Serve

This image shows a tray of square dessert bars cut into equal pieces, each with three clear layers. The bottom layer is crumbly and golden, similar to a biscuit or graham cracker crust. Above that is a smooth, caramel-colored layer with a slightly glossy finish. The top layer is a thick, dark chocolate coating that looks shiny and rich, topped with scattered pecan halves and pieces evenly spread across all the bars. The bars are arranged closely together on a white tray set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid an overly salty taste.

How do I ensure the caramel doesn’t burn?

Stir constantly and watch the mixture closely as it boils, cooking for only one minute after it starts bubbling, which helps prevent burning while achieving the right consistency.