Quick Turtle Dessert (Print Format)
Layered turtle bars with buttery shortbread, toasted pecans, warm gooey caramel, and melted chocolate. Great for parties, holidays, or when you want to elevate dessert time!
# Ingredients:
→ Shortbread Crust Ingredients
01 -
1 cup packed brown sugar
02 -
2 cups of regular flour
03 -
½ cup of butter, softened to room temperature
→ Caramel Filling Ingredients
04 -
½ cup brown sugar, packed tightly
05 -
1 cup whole pecan halves
06 -
⅔ cup of butter
→ For the Chocolate Top
07 -
¼ teaspoon sea salt (optional for decoration)
08 -
1 cup of milk chocolate chips
# Steps:
01 -
Set your oven to 350°F (175°C) to preheat.
02 -
In a bowl, stir together the 2 cups of flour and brown sugar. Cut in the softened butter using a fork or pastry cutter until you end up with a crumbly mixture.
03 -
Take a 9x13 inch pan and press the crumbly dough in evenly. Place the pecans in a single even layer on top of the crust.
04 -
In a small pot, melt the butter together with the brown sugar. Stir it over medium heat until it starts boiling. Let it boil, while stirring nonstop, for one minute.
05 -
Carefully pour the hot caramel all over the pecans and the crust to cover it completely.
06 -
Slide the pan into the preheated oven and let it bake for about 18-20 minutes until the caramel bubbles.
07 -
Take the pan out of the oven and scatter the chocolate chips over the hot caramel. Leave them for about 3-5 minutes to soften, then spread them into a smooth coat using a spatula.
08 -
If you'd like, sprinkle some sea salt over the melted chocolate. Let the whole thing cool off on a cooling rack for at least 2 hours.
09 -
Once totally cooled, use a sharp knife to cut everything into 24 squares.
# Tips:
01 -
Keep these in a sealed container at room temperature for a maximum of 5 days.
02 -
These bars freeze well for up to 3 months if wrapped tightly.
03 -
For neater slices, chill them in the fridge briefly before cutting.
04 -
Feel free to switch milk chocolate chips with semi-sweet or dark chocolate chips.