Pecan Turtle Bars

Name: Pecan Turtle Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15 bars, 15 serving(s)
Ingredients: 473.18 ml flour; 236.59 ml brown sugar; 118.29 ml sweet butter (real butter); 118.29 ml pecan halves; 118.29 ml chopped pecans; 157.80 ml butter; 118.29 ml brown sugar; 354.88 ml milk chocolate chips

Submitted by ladyroseofrohan

"My mother-in-law makes these by the thousands every Christmas. They are terribly addictive and easy to make."

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photo by LILLIANCOOKS

Ready In:: 40mins
Ingredients:: 8
Yields:: 15 bars
Serves:: 15

ingredients

473.18 ml flour
236.59 ml brown sugar
118.29 ml sweet butter (real butter)
118.29 ml pecan halves
118.29 ml chopped pecans
Topping
157.80 ml butter
118.29 ml brown sugar
354.88 ml milk chocolate chips

directions

Combine flour, sugar and butter, press into 9 x 13 pan.
Place pecan halves 1 inch apart all over the crust, sprinkle remaining chopped pecans over the crust.
To make caramel topping, put 2/3 cup butter and 1/2 brown sugar in a saucepan.
Cook over medium heat, stirring constantly until it boils.
Boil 30 seconds stirring constantly.
Pour caramel layer over the crust.
Bake at 350 degrees for 18-20 minutes. (Underbake as opposed to overbake).
Sprinkle milk chocolate chips over the top.
Let it stand until chocolate gets melty, then swirl it.

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Reviews

In my experience with making turtle bars it always works best for me to use equal amounts of flour and brown sugar. If I use more flour than sugar the bars turn out too dry. So I used 1 1/2 cups of each for the bars. These are delicious and very decadant, as they should be...YUM! I added my photo!

LILLIANCOOKS
Before I started these I lined my pan with foil. This made for a much easier removal and cutting process in the end ;). I just used a milk chocolate bar instead of chips and broke it into the individual squares, lined off the top with them and didn't bother to swirl the chocolate after it softened because it was already covering the whole pan. When it hardened up I decided to cut the "bars" into bite sized pieces using the chocolate squares as a guide. They came out so delicious! OMGosh! I will be making these very often. Thanks for sharing such a wonderful recipe.

Roxanne J.R.
These didn't turn out quite how I had hoped.The bottom was very dry.The caramel layer needs to be doubled in order to cover all of the shortbread layer and the chocolate layer didn't adhere to the caramel.It separated from the bar altogether.I would not make these again

LuuvBunny
Oh my these are good! I can't believe how easy these are to make and the shortbread crust helps to cut the sweetness. Tip, after you make the caramel sauce, carefully pour it evenly over the bars as you will not have much of an opportunity to spread it as it starts to harden quickly. Thanks for sharing, I will make these again. Made for Spring PAC 2009

Brenda.

Tweaks

Before I started these I lined my pan with foil. This made for a much easier removal and cutting process in the end ;). I just used a milk chocolate bar instead of chips and broke it into the individual squares, lined off the top with them and didn't bother to swirl the chocolate after it softened because it was already covering the whole pan. When it hardened up I decided to cut the "bars" into bite sized pieces using the chocolate squares as a guide. They came out so delicious! OMGosh! I will be making these very often. Thanks for sharing such a wonderful recipe.

Roxanne J.R.