Quick Turtle Dessert (Print Version)
# 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
# Instructions:
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.
# Notes:
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.