Turtle Bars Caramel (Print Version)
# Ingredients:
→ Base Layer
01 -
1 cup brown sugar, firmly packed
02 -
2 cups plain flour
03 -
1 stick (½ cup) soft butter
→ Caramel Filling
04 -
⅔ cup unsalted butter
05 -
½ cup packed brown sugar
06 -
1 cup whole pecans
→ Chocolate Topping
07 -
1 cup of milk chocolate chips
08 -
Optional: a pinch of flaky sea salt for garnish
# Instructions:
01 -
Turn your oven on and heat it to 350°F (175°C).
02 -
Blend the flour and brown sugar in a bowl. Work in the softened butter until it's crumbly.
03 -
Spread the crumbly mix flat into an ungreased 9x13 pan. Arrange the pecans on top, lining them up evenly.
04 -
Melt the butter and brown sugar together in a small pot over medium heat. Stir steadily until it boils, then cook for one more minute — keep stirring!
05 -
Drizzle the caramel directly over the pecans and crumb mixture so everything is coated.
06 -
Put the dish in your hot oven and bake for around 18-20 minutes. The caramel should be actively bubbling.
07 -
Take the pan out and sprinkle chocolate chips all over the hot caramel. Let them sit for a couple of minutes to melt, then spread the chocolate out evenly.
08 -
Sprinkle sea salt on the melted chocolate if you like. Set the pan on a rack to cool for about two hours.
09 -
Once cooled, use a sharp knife to cut the bars into 24 pieces.
# Notes:
01 -
Keep leftovers in an airtight box at room temperature — they stay good up to 5 days.
02 -
Pop them in the freezer for a maximum of 3 months if tightly wrapped.
03 -
For neat slices, chill the pan in the fridge first.
04 -
Feel free to swap milk chocolate with semi-sweet or dark chocolate chips.