Name: Turtle Bars Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 10 tablespoons (141 grams) salted butter, at room temperature, plus more for greasing the pan; 2½ cups (320 grams) all-purpose flour; ¾ cup (165 grams) packed light or dark brown sugar; ½ teaspoon kosher salt (such as Diamond Crystal); 2 cups (210 grams) roughly chopped pecans; 1¼ cups (282 grams) salted butter, cut into pieces; 1½ cups (330 grams) packed light or dark brown sugar; ¾ teaspoon kosher salt (such as Diamond Crystal); 2 teaspoons pure vanilla extract; 2 cups (346 grams) semisweet chocolate chips or chopped bar chocolate

Ingredients

10 tablespoons (141 grams) salted butter, at room temperature, plus more for the pan

2½ cups (320 grams) all-purpose flour

¾ cup (165 grams) packed light or dark brown sugar

½ teaspoon kosher salt (such as Diamond Crystal)

2 cups (210 grams) roughly chopped pecans

1¼ cups (282 grams) salted butter, cut into pieces

1½ cups (330 grams) packed light or dark brown sugar

¾ teaspoon kosher salt (such as Diamond Crystal)

2 teaspoons pure vanilla extract

2 cups (346 grams) semisweet chocolate chips or chopped bar chocolate

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Butter any of the exposed pan edges.

Step 2: Prepare the crust by beating together the room temperature butter, flour, brown sugar, and salt in a large bowl with an electric mixer on medium speed until the mixture is evenly moistened and sandy in texture.

Step 3: Press the crust mixture into the prepared pan in an even, flat layer using a flat-bottomed measuring cup or offset spatula. Sprinkle the chopped pecans evenly over the crust.

Step 4: For the topping, melt the butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a simmer and cook for 1 minute, then remove from heat and stir in the vanilla extract.

Step 5: Pour the caramel topping evenly over the crust and pecans. Bake in the preheated oven for about 20 minutes, or until the nuts smell toasty and the caramel is bubbling across the surface.

Step 6: Remove the pan from the oven and sprinkle the chocolate chips evenly over the hot caramel layer. Let the chocolate sit for 5 minutes, then spread it into an even layer using a spatula.

Step 7: Allow the bars to cool to room temperature, about 2 hours. Then refrigerate for 30 minutes to set the chocolate and caramel layers firmly.

Step 8: Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into 1-by-2-inch bars and serve.

Tips & Variations

Toast the pecans lightly before adding them to enhance their flavor and crunch.

Use a combination of semisweet and milk chocolate for a sweeter topping.

For a deeper caramel flavor, cook the caramel mixture for an extra minute or two, but watch carefully to avoid burning.

Line the pan with foil instead of parchment, allowing easier lifting and cleanup if preferred.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of extra salt to balance the sweetness and flavor in both the crust and caramel topping.

Can I substitute pecans with other nuts?

Absolutely. Walnuts, almonds, or hazelnuts can all work well. Just use roughly the same quantity and consider toasting them lightly for enhanced flavor.