Chocolate  Caramel Pecan

Turtle Bars

Buttery brown  sugar shortbread.  Rich caramel.  Crunchy pecans. Creamy chocolate.  These easy-yet-impressive dessert bars come together in just 30 minutes of hands-on time using just 7 simple ingredients.

– ¾ cup chopped pecans for the shortbread crust: – 1 cup all-purpose flour – ½ cup dark brown sugar – 6 Tbsp. unsalted butter for the caramel layer: – ⅜ cup dark brown sugar – 6 Tbsp. unsalted butter – 1 ½ Tbsp. heavy cream – ¼ tsp. fine sea salt for the ganache layer: – 8 oz. semi-sweet chocolate baking bar – ⅔ cup heavy cream – fine sea salt

Toast the pecans on a baking sheet in a 300°F oven for about 4 min.

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 an 8x8 pan and gently press the dough into the bottom of the pan to create a solid crust.

Bake the crust until it's a light golden brown, about 15 minutes.

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, then let boil without stirring for 1 minute.

Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans. Bake for 15 minutes.

Prepare the chocolate ganache. Warm the cream and pour it over the chopped chocolate. Let sit for 2 minutes.

Gently stir the mixture until the chocolate is completely melted and the ganache 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, slicing, and serving the bars.

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