Turtle Bars

Ingredients

For the Shortbread Crust

• 2 cups all-purpose flour
• 1 cup packed dark brown sugar
• ¾ cup unsalted butter, softened

For the Caramel Layer

• ¾ cup packed dark brown sugar
• ¾ cup unsalted butter
• 3 tablespoons heavy cream

For the Topping

• 1 cup toasted pecan halves or chopped pecans
• ¾ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2. In a large bowl, combine the flour, 1 cup brown sugar, and ¾ cup butter until the mixture becomes crumbly.
3. Press the mixture evenly into the prepared baking pan.
4. Bake for 15 minutes, or until the crust is lightly golden.
5. While the crust bakes, melt the remaining ¾ cup butter with the remaining ¾ cup brown sugar and the heavy cream in a saucepan over medium heat. Bring to a gentle boil and cook for 1 minute, stirring constantly.
6. Sprinkle the toasted pecans evenly over the baked crust.
7. Pour the hot caramel mixture over the pecans.
8. Return the pan to the oven and bake for 18–20 minutes, until the caramel is bubbly.
9. Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 5 minutes, then spread the melted chocolate into an even layer.
10. Cool completely, then refrigerate for about 20–30 minutes until the chocolate is set.
11. Slice into bars and serve.

Tips

• Toast the pecans before using them for a richer, nuttier flavor.
• Store Turtle Bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.