How To Make Turtle Pecan Bars
A shortbread crust cradles the crunchy and gooey pecan caramel topping of these pecan bars. Everything is finished off with dark chocolate chips.
For Shortbread Crust:
- 1cupunsalted butter,softened to room temperature
- ⅓cupwhite sugar
- ½cupbrown sugar,packed
- 1large egg yolk
- 1tspvanilla extract
- 2¼cupswhite flour
- 1cupFisher’s Nuts Pecan Halves
- 5⅓ozsoft caramels,(1 bag), unwrapped
- 3tbspheavy cream
For Chocolate Topping:
- 1½cupdark chocolate chips,or milk, or semisweet chocolate
- coarse sea salt,optional
Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and set aside.
Beat the butter in a large bowl until creamed and smooth.
Add in the sugars and beat until light and fluffy (about 30 seconds). Add the egg yolk and vanilla and mix.
Add the flour and salt and mix until JUST combined. Don’t over mix.
Place the dough in the pan and gently press the dough in a firm and even layer. Top with the pecan halves (no need to press them in or anything).
Bake for 18 to 24 minutes or until the edges are very lightly golden brown.
Remove from the oven and allow to cool completely.
Meanwhile, combine the unwrapped caramels and heavy cream in a saucepan over medium heat, stirring constantly until the caramel is smooth.
Pour over the cooled bars in one even layer.
Immediately add the chocolate chips on top of the caramel so they melt and stay in place.
Allow the bars to set up completely, for about 2 hours, at room temperature.
Cut into the bars and top with sea salt as desired.
- Calories: 469.81kcal
- Fat: 28.24g
- Saturated Fat: 16.65g
- Trans Fat: 0.63g
- Monounsaturated Fat: 7.77g
- Polyunsaturated Fat: 1.56g
- Carbohydrates: 49.76g
- Fiber: 3.14g
- Sugar: 25.36g
- Protein: 5.27g
- Cholesterol: 62.74mg
- Sodium: 221.08mg
- Calcium: 51.71mg
- Potassium: 233.33mg
- Iron: 3.10mg
- Vitamin A: 152.17µg
- Vitamin C: 0.08mg
Have your own special recipe to share? Submit Your Recipe Today!