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Easy Turtle Bars

These Easy Turtle Bars feature a buttery shortbread crust topped with gooey caramel, crunchy pecans, and a decadent chocolate layer. A crowd-pleasing treat that’s perfect for holidays, bake sales, or an irresistible everyday dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter for caramel
  • 1/4 cup whole milk
Optional Add-ins:
  • Sprinkle of flaky sea salt on top
  • Swap pecans for walnuts or almonds
  • A drizzle of white chocolate for contrast

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, cream together 1 cup butter and granulated sugar until light and fluffy. Mix in flour until crumbly.
  3. Press mixture evenly into prepared pan. Bake for 15 minutes until lightly golden.
  4. While crust bakes, combine brown sugar, 1/2 cup butter, and milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes.
  5. Remove crust from oven, sprinkle evenly with chocolate chips and pecans.
  6. Pour hot caramel mixture over the top, spreading gently with a spatula.
  7. Return to oven for 12–15 minutes.
  8. Cool completely before cutting into bars.

Notes

Helpful Tips for Easy Turtle Bars
  • Toast your pecans first – Even though it’s tempting to skip, this step deepens their nutty flavor and makes the bars extra rich. Just 5–7 minutes in the oven does the trick.
  • Use room-temperature ingredients – This helps the caramel and chocolate layers spread smoothly without seizing or clumping.
  • Chill between layers – Let the caramel set in the fridge before adding the chocolate to keep layers neat and distinct.
  • Cut while slightly warm – If the bars are too cold, the chocolate may crack. Use a sharp knife and wipe it between slices for clean edges.
  • Store in an airtight container – These bars keep best at room temperature for 3–4 days, but you can also refrigerate them for a firmer texture.
  • Try sea salt flakes on top – A sprinkle adds a pop of flavor that balances the sweetness beautifully.