Description
Indulge in the rich, buttery goodness of these homemade Turtle Bars, featuring a tender shortbread crust layered with gooey caramel, melty chocolate chips, and crunchy pecans. Perfectly baked to golden perfection, these bars are a delightful treat for any occasion.
Ingredients
Shortbread Crust
- 1 1/2 cups butter (softened)
- 3/4 cup sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Caramel Layer
- One 11 ounce bag caramel bits
- 1/4 cup heavy whipping cream
Toppings
- 1 1/2 cups chocolate chips
- 1 1/4 cups chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 9x13-inch baking pan with cooking spray to ensure the bars don't stick.
- Mix Butter and Sugars: In the bowl of a stand mixer, combine the softened butter and sugar, beating until creamy and well blended.
- Add Dry Ingredients: Stir in the powdered sugar, vanilla extract, and salt, then gradually add the flour and mix until a cohesive dough forms.
- Press Dough and Bake Crust: Press about two-thirds of the dough mixture evenly into the bottom of the prepared pan, reserving the rest for later use. Bake for 18 minutes until lightly golden.
- Prepare Caramel Sauce: While the crust is baking, place the caramel bits and heavy whipping cream into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the caramel is melted and smooth.
- Layer Caramel and Toppings: Pour the melted caramel evenly over the hot baked crust and spread to cover completely. Sprinkle the chocolate chips over the caramel layer, then crumble the reserved shortbread dough over the top.
- Add Pecans and Bake Fully: Sprinkle the chopped pecans evenly over the top of the bars, pressing them down gently. Bake for an additional 20-22 minutes until the edges turn golden brown.
- Cool and Serve: Allow the turtle bars to cool completely in the pan to set. Once cooled, cut into 30 squares and serve.
Notes
- Ensure the butter is softened for easier mixing and smoother dough.
- Microwaving the caramel in intervals helps prevent burning and ensures a smooth texture.
- Press the pecans gently into the toppings so they stick after baking.
- Allow bars to cool completely before cutting to avoid melting or sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
