These Turtle Bars start with a chocolate shortbread crust, a decadent layer of caramel and semi sweet chocolate lightly swirled on top and finished off with chopped pecans and a light sprinkling of sea salt. They’re amazing!
You guys, these Turtle Bars.😍
I think it’s safe to say these might just be the best bar cookie I have ever eaten. Coming from someone who has eaten a lot of bar cookies in her lifetime, that is a pretty bold statement.
I knew these bars were going to be good, but you guys, they are so much more than just good. They’re phenomenal! I had to give them away to neighbors because I had no self-control.
LET’S TALK ABOUT THESE TURTLE BARS . . .
These bars start with a chocolate shortbread crust that is so fabulous (Yes, I’m already thinking about what else I can make using this crust.) The next layer starts with a delicious can of dulce de leche, butter, heavy cream, brown sugar and corn syrup all mixed together and then cooked to a softball stage. Toasted pecans are added to this heavenly caramel mixture and then it’s poured over the cooked crust. Chocolate chips are scattered on top and then swirled into the caramel layer. A few more toasted pecans are tossed on top with a little sea salt.
Are you drooling? I am!
WHAT YOU NEED TO MAKE TURTLE BARS:
This list ingredients it pretty basic and you probably have everything already in your panty, with maybe the exception of the pecans and can of dulce de leche.
- Dulce de leche
- Heavy cream
- Corn syrup
- Chopped pecans
- Semisweet chocolate chips
- Sea salt
HOW DO I TOAST THE PECANS?
You can toast the pecans in a skillet on the stovetop or in the oven. I prefer doing it on the stovetop rather than in the oven. It’s faster and easier to keep an eye on the nuts to make sure they don’t burn. STOVETOP: place the nuts in a dry skillet in an even layer. Cook over medium heat shaking the skillet from time to time and also stirring with a wooden spoon until nuts are golden brown and aromatic. OVEN: Preheat the oven to 350° F. Arrange the nuts in a single layer on a rimmed baking sheet. Bake, stirring occasionally for about 10 to 15 minutes or until golden brown.
CAN I LEAVE THE NUTS OUT?
Yes you can omit the nuts if you’re not a fan or if you have a nut allergy. Keep in mind though, these bars will no longer technically be “turtle bars”, but more like “caramel bars.” I’ve mentioned many times that I am not a fan of nuts in most baked goods, but I think the toasted pecans in these bars are a must!
Just look at all that caramel and chocolate swirled together. My mouth is watering just looking at these pictures. I wish I had some of these left because they would be my lunch today. . . probably a good thing they’re gone.Print
These Turtle Bars start with a chocolate shortbread crust, a decadent layer of caramel and semi sweet chocolate lightly swirled on top and finished off with chopped pecans and a light sprinkling of sea salt.
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 12 tablespoons butter, melted
- 1 can (13.4 oz) dulce de leche
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1/2 teaspoon salt
- 2 cups coarsely chopped toasted pecans
- 1 cup semisweet chocolate chips
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees.
- Line a 9×13 pan with foil and spray lightly with cooking spray.
- Combine the flour, sugar, cocoa, and salt in a medium six bowl. Add the melted butter and stir until combined. Press dough evenly into bottom of prepared pan. Using a fork, pork holes all over dough (about 20-25 pokes).
- Bake until crust looks dry, about 18 to 20 minutes. Remove from oven to cool.
- In a large heavy-bottomed saucepan, combine the dule de leche, sugar, cream, corn syrup, butter and salt. Bring to a boil over medium heat. Once mixture begins to boil, continue to cook, stirring frequently until mixture reaches 235 -240 degrees, about 10-12 minutes longer. (Mixture will be thick and bubbling vigorously.)
- Remove from heat and stir in 1 1/2 cups of the pecans. Pour caramel mixture over crust and spread to even thickness. Sprinkle with chocolate chips and let sit about five minutes.
- Using a butter knife, swirl softened chocolate chips through caramel mixture (just a few swirls, don’t over do it.) Sprinkle with remaining 1/2 cup chopped pecans and sprinkle with sea salt. Let bars sit at room temperature until chocolate is set, at least 3 hours.
- Lift bars out of pan and cut into 24 pieces. Bars can be stored in an airtight container at room temperature for up to 5 days)
Recipe Source: Cook’s Country Magazine Dec/Jan 2020