Chocolate Caramel Pecan Turtle Bars

Buttery brown sugar shortbread. Rich caramel. Crunchy pecans. Creamy chocolate. These chocolate caramel pecan turtle bars have it all! Plus, these easy-yet-impressive dessert bars come together in just 30 minutes of hands-on time using just 7 simple ingredients!

this Recipe

I have no idea how many times I've devoured these chocolate caramel pecan turtle bars, because my mom has been making them for as long as I can remember. She's made them for countless parties, celebrations, and - occasionally - just because.

Do you have recipes like this? Recipes that you've made so many times that you can't remember exactly where the recipe originally came from? Recipes that you've adopted as your own family classics over the years? For my family, this is one of those recipes.

Why You'll Love This Recipe

It's easy to see why these chocolate caramel pecan turtle bars have withstood the test of time and why they've made an appearance at so many get-togethers over the past several decades. These bars are rich and creamy, soft and crunchy, and the kind of decadent dessert that's impressive enough to serve at a party but laid back enough to bake on a Saturday afternoon just for fun. They'd be an unexpected (but welcome!) addition to the dessert line-up at Thanksgiving, a hit at the Christmas cookie swap, and the first dessert to disappear at the summer picnic. They're season-less, so we make them all year round for gatherings big and small.

These classic dessert bars can be broken down into 4 layers:

• Buttery brown sugar shortbread: super simple and just 3 ingredients
• Crunchy, toasted pecans: for a deliciously nutty crunch
• Smooth, rich salted caramel: the easiest caramel you'll ever make
• Creamy chocolate ganache: the perfect topping ties all the flavors together into one delicious package
• Plus a sprinkling of salt!

Ingredient Notes & Substitutions

Dark Brown Sugar - Dark brown sugar adds sweetness, flavor, and moisture to both the brown sugar shortbread crust and the caramel layer. Light brown sugar will work in a pinch, but I recommend dark brown sugar for the most robust flavor.

Unsalted Butter - Butter is a key ingredient in both the shortbread crust and caramel layer, and I always recommend baking with unsalted butter so that you can control the amount of salt in the recipe.

Heavy Cream - Heavy cream is essential for both the caramel layer and the chocolate ganache topping. Feel free to substitute heavy whipping cream, but avoid whipping cream (which has a lower fat ratio).

Pecans - Toasted pecans add incredible flavor and a nice hint of crunch to these bars. Toasted walnuts can be used instead if you prefer.

Semi-Sweet Chocolate Baking Bar - Be sure to use a chopped chocolate baking bar for the creamy chocolate ganache topping. I do not recommend substituting chocolate chips, because they include stabilizers and won't yield a smooth ganache.

Step-By-Step Recipe Instructions

1. Toast the pecans. Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.
2. Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.
3. Make the shortbread crust. Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.

4. Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.
5. Bake the crust until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.

6. Prepare the caramel pecan layer. In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.
7. Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.

8. Bake the bars. Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.
9. Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.

10. Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.

Recipe Tips

These bars are indulgent, so for big parties where lots of treats will be served, I love to cut the bars into small, bite-sized squares so that guests can sample multiple desserts! An 8x8 pan will yield 64 one-inch squares.

The chocolate ganache topping is an upgrade that I recently decided to add to the bars. We've always made them with a simple melted chocolate topping, but I can't leave good enough alone so I've started making them with a creamy ganache instead. If you want to save a few minutes you can certainly go the melted chocolate route (I've included a note in the recipe for how to do this), and the bars will still be spectacular! But if you have a few extra minutes I recommend making the ganache to really take this dessert to the next level.

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Recipe

Chocolate Caramel Pecan Turtle Bars

Buttery brown sugar shortbread. Rich caramel. Crunchy pecans. Creamy chocolate. These chocolate caramel pecan turtle bars have it all! Plus, these easy-yet-impressive dessert bars come together in just 30 minutes of hands-on time using just 7 simple ingredients!

4.34 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 25

Yield: 25 bars (one 8x8 pan)

Calories: 195kcal

Author: Allison Ferraro

1x2x3x

Ingredients

• ¾ cup chopped pecans, toasted

Shortbread Crust:

• 1 cup all-purpose flour
• ½ cup dark brown sugar
• 6 Tablespoons unsalted butter, room temperature

Caramel Layer:

• ⅜ cup dark brown sugar
• 6 Tablespoons unsalted butter
• 1 ½ Tablespoons heavy cream
• ¼ teaspoon fine sea salt

Chocolate Ganache Layer*:

• 8 ounces semi-sweet chocolate baking bar, coarsely chopped
• ⅔ cup heavy cream
• fine sea salt for sprinkling on top (optional)

US Customary - Metric

Instructions

Toast the pecans.

• Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.
• Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.

Make the shortbread crust.

• Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.
• Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.

Bake the crust.

• Bake the crust until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.

Prepare the caramel pecan layer.

• In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.
• Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.

Bake the bars.

• Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.*

Prepare the chocolate ganache.

• Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.
• Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.

Notes

Storage: Store bars in an airtight container at room temperature for up to 5 days.

*If you're in a hurry you can skip making the chocolate ganache and simply melt the chocolate on the warm bars (you will not need the heavy cream for this option). To do this, sprinkle the chopped chocolate (or ⅜ cup semisweet chocolate chips) over the bars immediately after taking them out of the oven. The heat from the bars will melt the chocolate. When the chocolate becomes glossy, use a spatula to spread the melted chocolate evenly over the top of the bars. Let the bars cool and the chocolate set before slicing and serving.

Instead of using a food processor, you could also use pastry cutter. Add the flour and brown sugar to a medium bowl and stir to combine. Use a pastry cutter to cut the butter into the flour mixture until a very crumbly dough begins to form.

Nutrition

Serving: 1bar | Calories: 195kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 29mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg