Easy Turtle Bars – Gooey Caramel, Chocolate & Pecan Delight
Whip up a batch of easy turtle bars with layers of buttery crust, gooey caramel, rich chocolate, and crunchy pecans. These decadent dessert bars are quick to make and perfect for holidays, potlucks, or anytime you’re craving something sweet and indulgent.
Equipment
- 9×13-inch baking pan
- Parchment paper
- Medium saucepan
- Heatproof spatula
- Mixing bowls
- Microwave-safe bowl or double boiler for chocolate
- Offset spatula or knife for spreading chocolate
Ingredients
Crust:
- 1 ½ cups all-purpose flour (or graham cracker crumbs)
- ½ cup unsalted butter, melted
- 2 tbsp sugar (optional)
Caramel Layer:
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
Nuts:
- 1 cup pecans, toasted (or walnuts/almonds)
Chocolate Topping:
- 1 cup semi-sweet or milk chocolate chips (or chopped chocolate)
- Optional: sea salt, white chocolate drizzle, or festive sprinkles
Instructions
- Prepare crust: Preheat oven to 350°F (175°C). Mix flour (or graham crumbs), melted butter, and sugar. Press evenly into a parchment-lined 9x13-inch pan. Bake 10–12 minutes until lightly golden. Cool slightly.
- Caramel layer: In a medium saucepan, melt butter with brown sugar and cream over medium heat until smooth and slightly thickened. Stir in vanilla. Pour over cooled crust and spread evenly.
- Add nuts: Scatter toasted pecans evenly over caramel layer.
- Chocolate topping: Melt chocolate in microwave or double boiler. Spread or drizzle evenly over pecans and caramel.
- Chill & slice: Let bars cool at room temperature, then refrigerate 30–60 minutes. Slice into bars with a sharp knife, wiping between cuts for clean edges.
Notes
- Toast nuts to enhance flavor and crunch.
- For nut-free bars, substitute pretzels, sunflower seeds, or crispy cereal.
- Drizzle white chocolate or sprinkle sea salt for visual appeal and flavor boost.
- Chill bars before slicing to maintain clean layers and prevent chocolate cracking.
- Store in an airtight container at room temperature for 3–4 days, in the fridge up to 1 week, or freeze up to 3 months.