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    Home » Brownie & Bar Recipes

    Chocolate Caramel Pecan Turtle Bars

    Published: Oct 23, 2019 by Allison Ferraro · Modified: Apr 20, 2022 · 17 Comments

    Jump to Recipe

    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!

    close-up view of stacked turtle bars this Recipe
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • More Chocolatey Dessert Bar Recipes to Love
    • Recipe
    • Comments

    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

    overhead view of recipe ingredients on a gray surface

    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.
    • toasted pecans on a baking sheet
      Step #1
    • shortbread ingredients in food processor
      Step #3
    • shortbread dough in food processor
      Step #3
    1. 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.
    2. 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.
    • shortbread dough in pan
      Step #4
    • shortbread dough pressed into pan
      Step #4
    • baked shortbread in pan
      Step #5
    1. 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.
    2. Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.
    • caramel ingredients in saucepan
      Step #6
    • caramel in saucepan
      Step #6
    • caramel poured over pecans in pan
      Step #7
    1. 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.
    2. 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.
    • chopped chocolate in a glass bowl
      Step #9
    • heavy cream poured over chocolate in bowl
      Step #9
    • chocolate ganache in a glass bowl with a white spatula
      Step #9
    1. 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.
    • chocolate ganache poured over baked caramel pecan bars
      Step #10
    • chocolate ganache spread over baked caramel pecan bars
      Step #10
    • salt sprinkled over set chocolate
      Step #10

    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.

    side view of turtle bar

    More Chocolatey Dessert Bar Recipes to Love

    • Salted Brookie Bars
    • Chewy Fudgy Homemade Brownies
    • Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • Chocolate Mint Creme de Menthe Brownies

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    side view of turtle bar

    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

    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

    More Brownie & Bar Recipes

    • Homemade Bronuts (Brownie Donuts)
    • Brownie Bites with Whipped Chocolate Ganache
    • Salted Caramel Apple Pie Bars
    • Fudgy Chocolate Brownies

    Reader Interactions

    Comments

    1. Patricia Randolph

      November 11, 2022 at 10:52 pm

      5 stars
      Love these bars So easy to make

      Reply
    2. Michelle

      November 19, 2021 at 4:04 pm

      Would these freeze well? If making before the holidays and wanna take out as needed?

      Reply
      • Allison Ferraro

        November 21, 2021 at 10:23 pm

        Yes, these bars do freeze well! I recommend freezing them in an airtight container for up to 2-3 months. Defrost them in the fridge or at room temperature before serving.

        Reply
    3. Dolly

      November 18, 2021 at 4:11 pm

      2 stars
      So sorry but these turned out crunchy not gooey like turtle bars should. The baking time is too long. Should maybe be 15 minutes for everything. And skip pre baking the shortbread.

      Reply
      • Allison Ferraro

        November 21, 2021 at 10:30 pm

        Hi Dolly. I'm sorry that these bars didn't meet your expectation of a gooey texture. I do not agree that turtle bars should be gooey and, as I mention in the post, these bars have a soft shortbread crust with creamy layers of caramel and chocolate ganache (with a hint of crunch from the pecans).
        - Allison

        Reply
        • Patricia Randolph

          February 15, 2022 at 4:12 pm

          Can you use salted butter instead of unsalted?

        • Allison Ferraro

          February 16, 2022 at 4:08 pm

          Hi Patricia! Yes, you can substitute salted butter. Your shortbread crust will be slightly salty, so you may choose not to sprinkle salt over the chocolate layer to balance out the added salt in the shortbread, and simply omit the salt from the caramel layer.
          - Allison

    4. Alyce Byrne

      November 01, 2021 at 10:14 pm

      Allison, I’m going to make these bars … is the brown sugar packed or loose in the measuring cup? Please let me know!

      Reply
      • Allison Ferraro

        November 01, 2021 at 10:30 pm

        Great question, Alyce! The brown sugar is packed into the measuring cup. When measuring by volume I always pack the brown sugar into the measuring cup, and you can find my post all about measuring baking ingredients (including brown sugar) at the link below if you're interested.
        https://alwayseatdessert.com/how-to-measure-ingredients/#how-to-measure-brown-sugar
        - Allison

        Reply
    5. Mary

      March 16, 2021 at 5:40 pm

      What size pan do you use if you double the recipe?

      Reply
      • Allison

        March 18, 2021 at 2:10 pm

        Hi Mary! You can double the recipe and bake the bars in a 9x13 pan. Just note that the bars will be slightly thicker when baked in a 9x13 pan (since the area of the pan is slightly less than double an 8x8 pan), so the shortbread layer and the bars may need to bake for an extra minute or two. Be sure to use the visual cues noted in the recipe to help you determine when the bars are finished baking. Enjoy!
        - Allison

        Reply
    6. Kathleen Brennan

      December 11, 2020 at 10:48 am

      The caramel layer calls for one and a half T of cream, is that teaspoon or tablespoon. Thanks.

      Reply
      • Allison

        December 11, 2020 at 2:01 pm

        Hi Kathleen! The "T" is shorthand for Tablespoon. The caramel layer calls for 1.5 Tablespoons of heavy cream, which equals 1 Tablespoon plus 1.5 teaspoons. I've gotten this question several times recently and am in the process of updating all of my recipes to more clearly specify Tablespoons. Happy baking!
        - Allison

        Reply
    7. Jean verlotti

      June 19, 2020 at 10:08 pm

      5 stars
      My Ganache was runny. I used chocolate chips. There must be a difference from semi sweet chocolate bar. They were still delicious. This recipe is a keeper.

      Reply
      • Allison

        June 20, 2020 at 1:12 pm

        Hi Jean! Thank you so much for your comment and review! Yes, this recipe calls for a semi-sweet chocolate baking bar rather than chocolate chips, since chocolate chips won't yield the proper consistency for the ganache. I just updated the recipe to make this more clear. If you're interested, you can also check out my post all about how to make chocolate ganache: https://alwayseatdessert.com/2020/02/12/how-to-make-chocolate-ganache/

        Happy Baking!
        -Allison

        Reply
    8. Kelsey

      June 02, 2020 at 10:13 pm

      5 stars
      Loved this recipe! It was a new one for me and I found it fun and so yummy!

      Reply
      • Allison

        June 04, 2020 at 12:21 pm

        I’m so glad you liked this recipe, Kelsey! Thank you for taking the time to leave a review!

        -Allison

        Reply

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