Prep 10 mins
Cook 30 mins
My mother-in-law makes these by the thousands every Christmas. They are terribly addictive and easy to make.
- 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
- 158.51 ml butter
- 118.29 ml brown sugar
- 354.88 ml milk chocolate chips
- 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.
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!
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.
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