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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!

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LILLIANCOOKS January 09, 2011

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.

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Roxanne J.R. May 03, 2010

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

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LuuvBunny June 14, 2009

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

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Brenda. April 26, 2009
Pecan Turtle Bars