Pecan Turtle Bars

Pecan Turtle Bars are an indulgent treat that combines the rich flavors of caramel, chocolate, and pecans atop a buttery shortbread crust. This dessert is perfect for holiday gatherings, potlucks, or simply as a delightful homemade gift. The name “turtle” is derived from the classic candy that features the same ingredients, resembling the shape of a turtle. These bars offer a similar taste experience in a convenient, easy-to-share format.

The history of turtle candies dates back to the early 20th century, when a Chicago candy company began producing the iconic treats. Over the years, bakers have adapted the concept into various desserts, including bars and brownies, making it easier to enjoy these flavors in a crowd-pleasing form. The combination of crunchy pecans, gooey caramel, and creamy chocolate is a timeless favorite that appeals to both kids and adults.

These Pecan Turtle Bars are straightforward to make and can be customized with different types of chocolate, nuts, and even added ingredients like coconut or sea salt. Below is a detailed recipe, along with several variations and substitutions to suit different preferences and dietary needs.

INGREDIENTS:

For the Crust:

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup unsalted butter, softened

For the Caramel Layer:

1 cup unsalted butter

1 cup packed brown sugar

1/4 cup light corn syrup

1 can (14 oz) sweetened condensed milk

For the Topping:

2 cups coarsely chopped pecans

1 1/2 cups semisweet chocolate chips

DIRECTIONS:

Prepare the Crust:

Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, powdered sugar, and softened butter. Mix until the dough comes together.

Press the dough evenly into the bottom of a greased 9×13-inch baking pan. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside.

Make the Caramel Layer:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly.

Reduce the heat to low and simmer for 5-7 minutes, continuing to stir until the mixture thickens and turns a deep caramel color. Pour the caramel evenly over the baked crust.

Add the Topping:

Sprinkle the 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 the pecans are toasted.

Add the Chocolate:

Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot caramel and pecans. Let them sit for a few minutes to melt, then use a spatula to spread the melted chocolate evenly over the top …