Butter Pecan Turtle Bars
- Ready In:
1 13x9 inch pan
- 2 cups flour
- 3⁄4 cup light brown sugar
- 1⁄2 cup butter (no substitutions)
- 1 1⁄2 cups pecan halves
- 1⁄2 cup light brown sugar
- 1 cup butter (no substitutions)
- 1 1⁄2 cups milk chocolate chips
- Set oven to 350 degrees.
- Prepare a 13x9-inch baking pan.
- In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
- Pat the mixture onto bottom of prepared baking pan.
- Sprinkle pecan halves evenly over the unbaked crust; set aside.
- In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
- Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
- Drizzle the caramel mixture over pecans and crust in baking dish.
- Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
- Remove from oven, and immediately sprinkle with chocolate chips.
- Spread chips evenly as they melt.
- Cool completely before cutting into bars.
Questions & Replies
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These were tasty. The middle got a little hard - a bit difficult to cut (and I baked for 18 minutes). It also seemed like the crust was really thick and didn't brown up enough, but I couldn't see if it was browning because the brown sugar layer covered it completely. They did taste great and were easy.
Soooo Good!I had to halve the recipe because I didn't have enough ingredients in the house-they still turned out great.I threw a couple of handfuls of butterscotch chips along with the milk chocolate on top--super decadent.Served these straight out of the fridge because we liked the texture of the cold chocolate and crunchy pecans with the buttery crust--can't wait to make a second(and full) batch of these!Thanks for the recipe!!
When my friends tasted these bars, I watched them stagger a bit and then close their eyes in blissful enjoyment. "There ought to be a law against these things" one fella moaned. The recipe is surprisingly easy and quick to make...always a plus...and they make a lot, if you cut the pieces into 1-11/2 inch pieces. I think my oven must have been hotter than I realized since the crust browned faster than the recipe stated and got firmer than I expected, making it difficult to cut the cooled bars. But, despite my troubles, the taste was delicious, a cross between a cookie and a piece of chocolate toffee. I'll definitely be making these treats again!