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. Fast to make and utterly irresistible, they have all the flavors of classic turtle candies but in a shareable bar form.
Why You’ll Love These Pecan Turtle Bars:
Rich Layers: Bite by bite, shortbread, caramel, pecans and chocolate come together on a plate for a well-structured dessert.
Good for Sharing: They’re simple to cut into squares and easy to haul around, so they’re perfect for parties, bake sales or gifting.
Good Texture: The buttery crust, the soft, chewie chocolate caramel and crunchy pecans turn into a satisfyingly textured treat. Try our Lazy Pecan Pie Bars next.
Quick to Prepare: This recipe is made with such few ingredients and simple steps, it’s quick for anyone to make — there are no specialist baking skills required.
Key Ingredients:
All-Purpose Flour: Used to make the shortbread crust. Flour (sifted, for a light, tender crust)
Unsalted Butter: Use unsalted butter so you control the amount of salt in each layer. It should be softened so that it blends 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. If you like this, you'll love our No-Bake Coconut Pecan Praline.
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).
Combine First Set of Ingredients In a large bowl, combine flour, powdered sugar, and softened butter. Into the dry ingredients and mix just until the dough comes together.
Press and Bake: Using your fingers, press the dough into an ungreased 9×13-inch baking pan, as evenly as you can. Slip it in the oven, then bake for 15 to 20 minutes, or until the edges are lightly golden brown. When done, remove and cool completely.
Make the Caramel Layer
Melt the Butter
In a small to medium saucepan, melt the butter over medium heat, stirring often so it doesn’t brown.
Melt mixture: Butter, brown sugar, light corn syrup, and sweetened condensed milk are mixed. Stir and bring to a boil. For another easy option, see our Maple Cookies With Maple Icing.
Simmer: Turn the heat to low, and simmer, stirring constantly the whole time, for about 5-7 minutes, or until it thickens up and deepens into a dark caramel brown color.
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Pour Over Crust: Carefully pour the caramel over the top, don’t bother spreading it around evenly— it will settle out itself.
Topping
Add chopped pecans: Take the chopped pecans and evenly sprinkle over the caramel.
Bake Again: Put the pan back in the oven and bake for 10-15 more minutes, until the caramel is bubbly and the pecans are browned.
Chocolate:
Add Chocolate Chips: Take the pan out of the oven and sprinkle chocolate chips over the caramel and pecans while still hot. The heat should start to melt the chocolate.
Melt and Spread: Let the chips sit for a minute or two until moistened, then smooth with a spatula and distribute evenly.
Cool, Set, and Serve
Cool and Set : Allow the bars to cool, then leave at room temperature until completely chilled. 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 can be served hot, cold or at room temperature. Top with vanilla ice cream for the full dessert experience.
While the Pecan Turtle Bars are prepared and ready to be eaten, people can use them for a number of different activities to offer their friends and family members a better experience.
For a change from pecan turtle bars, try Pecan Pralines, made with brown sugar, milk, butter, and pecans.
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. You might also like our Pecan Pie Brownie Bombs.
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. Try our Texas Sheet Cake next.
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. If you like this, you'll love our Do Nothing Tornado Cake.
Pecan Turtle Bars
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Can you use self rising flour? I don’t use all purpose