These Pecan Turtle Bars are a sweet fluffy crust topped with a caramel layer than topped with toasted pecans and smooth chocolate. With a satisfying mix of textures — the soft caramel on top of a crunchy crust, and the melt-in-your-mouth layer of chocolate — these bars will be a go-to dessert for entertaining, holiday baking or just satisfying your sweet tooth. Quick to make and completely irresistible, they contain all the flavors of classic turtle candies but in a version that’s easily shareable in bar form.
Why You’ll Love These Pecan Turtle Bars:
Rich Layers: Shortbread, caramel, pecans and chocolate create a well-balanced dessert bite for bite.
Solid for Sharing: They’re easy to cut into squares, which makes them ideal for parties, bake sales or gifting.
Satisfying Texture: The buttery crust, chewy caramel and crunchy pecans combine for a satisfyingly textured treat.
Quick to Prepare: This recipe is made with very few ingredients and simple steps, so it’s quick for anyone to make — there are no specialist baking skills needed.
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Key Ingredients:
All-Purpose Flour: The flour is the base of the shortbread crust. For better results, sift the flour to ensure the crust is light and tender.
Unsalted Butter: Use unsalted butter so you can control the salt level in each layer. Make sure it’s softened so it can mix easily into the crust.
Powdered Sugar: Powdered sugar in the crust makes it more fine than granulated sugar would, delivering that melt-in-your-mouth consistency.
Sweetened Condensed Milk: This is your secret ingredient for a creamy, rich caramel layer. Don’t substitute evaporated milk, as this won’t produce the same outcome.
Light Corn Syrup: Corn syrup helps keep the caramel from crystallizing, contributing to a smooth, pourable texture.
Chopped Pecans: Use coarsely chopped pecans for the chew and nutty flavor that goes so well with the caramel and chocolate.
Semisweet Chocolate Chips: Semisweet chocolate hits the perfect balance of sweetness and bitterness to keep the bars from being too sweet.
Full ingredient quantities and instructions found in the recipe card below
Step-by-Step Instructions
Prepare the Crust
Preheat Oven: Preheat the oven to 350°F (175°C).
Mix the First set of Ingredients: In a large mixing bowl, mix together flour, powdered sugar and softened butter. Add the dry ingredients and mix until the dough comes together.
Press and Bake: Press the dough evenly into the bottom of a greased 9×13-inch baking pan. Bake 15-20 minutes, until golden at the edges. Take out of the oven and let cool.
Make the Caramel Layer
Melt Butter: In a medium saucepan, melt the butter over medium heat.
Combine Ingredients: The melted butter, brown sugar, corn syrup, and sweetened condensed milk are combined. Stir constantly, and bring to a boil.
Simmer: Drop the heat to low and simmer on for 5-7 minutes, stirring constantly until it thickens up and turns a deep caramel color.
Pour Over Crust: Pour the caramel evenly over the prepared, baked crust.
Topping
Sprinkle Pecans: Evenly sprinkle the chopped pecans over the caramel layer.
Bake Again: Return the pan to the oven and bake for an additional 10-15 more minutes until the caramel is bubbly and the pecans are brown.
Chocolate:
Sprinkle Chocolate Chips: Remove the pan from the oven and sprinkle chocolate chips over the hot caramel and pecans. The chocolate should begin to melt with the heat.
Melt and Spread: Allow the chocolate chips to soften for a couple of minutes before spreading and distributing them smoothly.
Cool, Set, and Serve
Cool and Set : Let the bars cool and sit at room temperature until they fully chill. Keep in the refrigerator for at least one more hour to set the chocolate completely.
Cut and Serve: When chilled, remove and cut the bars into bite-sized pieces. Serve immediately and keep leftovers in an airtight container at room temperature.
Serve with Vanilla Ice Cream:
The Pecan Turtle Bars may be served hot, cold, or at room temperature. Serve with vanilla ice cream to complete the dessert.
Although the Pecan Turtle Bars are finished and ready for consumption, individuals may do various activities with them to provide their loved ones and visitors with an enhanced experience.
Storage and Freezing Tips:
These bars store and freeze very well, so they are an excellent treat to make ahead of time or a delightful gift.
Room Temperature: These bars should be stored in an airtight tub at room temperature and consumed in five days. They’re perfect at room temperature when the caramel is gooey.
Refrigeration: These bars can then be kept in the fridge for up to two weeks. Remove from the refrigerator 10-15 minutes before serving to let the caramel slightly soften.
Freezing: These can be stored and frozen for up to three months. They should be e overwrapped in plastic in a sealed tub. Thaw overnight in the refrigerator or at room temperature.
Recipe Variations:
Salted Caramel Pecan Bars: A little flaky sea salt on top of these gooey caramel bars is a salted caramel gourmet.
Peanut Butter Turtle Bars: Use a cupful peanut butter chip along with the chocolate chips for a rich chocolate and peanut butter flavor.
Use milk chocolate chips rather than semisweet to good milk chocolate flavored.
Almond Turtle Bars: If you don’t like pecans, chop nuts for a new twist. * Dark Chocolate Flavor: Dark chocolate chips keep the sweetness of the caramel in check.
Conclusion:
In conclusion, Pecan Turtle Bars are a luxurious and pleasant dessert that combines a crunchy buttery shortbread crust and topping with a rich, gooey caramel, toasted nuts, and a spread of melted chocolate. Due to the completely different layers once you bite into this dessert, you get all the flavors and textures you enjoy, just like the classical version of the chocolate turtle candy. It comes together easily, makes a wonderful presentation of beautifully sparkling layers, and tastes sinful. It is a tasty treat that you will want to enjoy again and again. Give this recipe a try, and the delicious, chewy, crunch, and chocolate center makes them practically irresistible.
Pecan Turtle Bars
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter softened, for crust
- 1 cup unsalted butter for caramel layer
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 can sweetened condensed milk 14 oz
- 2 cups coarsely chopped pecans
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl, combine flour, powdered sugar, and softened butter. Mix until the dough comes together. Press evenly into the bottom of a greased 9x13-inch baking pan. Bake for 15-20 minutes, until edges are lightly golden.
- In a medium saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and sweetened condensed milk. Stir and bring to a boil. Reduce heat to low and simmer for 5-7 minutes, stirring continuously until thickened. Pour caramel evenly over the baked crust.
- Sprinkle chopped pecans evenly over the caramel layer. Return the pan to the oven and bake for an additional 10-15 minutes, or until the caramel is bubbly and pecans are toasted.
- Remove the pan from the oven and immediately sprinkle chocolate chips over the hot caramel and pecans. Let the chocolate sit for a few minutes to melt, then spread evenly over the top.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set the chocolate. Once set, cut into squares and serve. Store leftovers in an airtight container.