Butter Pecan Turtle Bars

A stack of three bars, one on top of each other.

These butter pecan turtle bars feature a sweet shortbread crust, a layer of rich caramel topping, and crunchy pecans. Topped off with a generous layer of semisweet chocolate, these bars are an irresistible treat that you’ll want to make again and again.

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 17

Servings servings

Calories 737kcal

Author Nina

Equipment

one 9x13" baking pan

Ingredients

Shortbread Crust

¾ cup unsalted butter room temperature
¾ cup brown sugar packed
2 cups all purpose flour

Turtle Layer

1 cup unsalted butter cold
½ cup granulated sugar
¼ cup brown sugar packed
¼ cup heavy whipping cream cold
¼ teaspoon salt
2 cups pecans chopped

Chocolate Layer

12 ounces semi sweet chocolate chips
2 tablespoon vegetable shortening

Instructions

Shortbread Crust

Preheat oven to 350° (180°C). Line a 9"x13" baking pan with parchment and grease the sides. Have the parchment hanging over the sides of the baking pan, so that it will be easier to remove the squares.
Combine butter and brown sugar in a large bowl and beat until softened, about 2 minutes. Add flour and mix just until combined.
The shortbread batter will look loose, but should stick together when pressed in your hand. Pour batter into prepared pan and press it down into the bottom of the pan. Set it aside while you make the turtle layer.

Turtle Layer

Combine butter and both sugars in a medium sized saucepan. Cook over medium heat until the butter is melted and the sugars are dissolved. Continue cooking until it starts boiling, then boil for one minute without stirring.
Remove from heat and add heavy whipping cream and salt. Stir to combine.
Pour turtle layer caramel evenly over the shortbread crust. Top with pecans and bake for 18-20 minutes, or until the turtle layer is bubbling and the shortbread crust is lightly browned. You'll only see this if you use a clear baking pan.
Let cool on a wire rack until room temperature.

Chocolate Layer

Add semi sweet chocolate chips and vegetable shortening in a medium sized microwave safe bowl. Heat in 20 second increments, stirring in between, until chocolate is smooth.
Evenly spread chocolate on top of squares. Chill in the refrigerator until the chocolate is set, about 1 hour. Cut into squares and store in an airtight container in the refrigerator for up to 3 days.

Notes

Use pecan pieces instead of whole pecans to save time chopping.

Soften the butter for at least one hour at room temperature before beginning this recipe.

You can add other nuts besides pecans. Try using peanuts or walnuts!

Instead of semi sweet chocolate chips, use white or dark chocolate chips.

Use a graham cracker crust instead of shortbread!

Nutrition