Turtle Chocolate Caramel-Pecan Squares

READY IN: 4hrs 30mins
YIELD: 16 squares




  • Set oven to 350 degrees.
  • Set the oven rack to the middle postion.
  • Butter and flour a 9-inch baking pan (tap off excess flour in the pan).
  • For the chocolate layer: In a heavy-bottomed saucepan, melt the chocolate and the butter over low heat, stirring until smooth; remove the pan from the heat, cool the mixture to lukewarm.
  • Stir in the brown sugar and vanilla.
  • Add in the eggs, one at a time, beating well with a wooden spoon, until the mixture is smooth and glossy.
  • In a bowl, sift together the flour, baking powder and the salt; add to the chocolate mixture, beating JUST until the batter is combined well.
  • Add in the mini chocolate chips (if using).
  • Spread the batter evenly into the prepared baking pan.
  • Bake in the middle of the oven for 30-35 minutes, or until the chocolate layer tests done.
  • Cool completely on a rack.
  • For the caramel-pecan layer: In a heavy-bottomed saucepan, bring the sugar, corn syrup, water and a Pinch of salt to a boil, over medium heat, stirring until sugar is dissolved.
  • Then boil the mixture WITHOUT stirring, until the mixture turns a golden caramel.
  • Remove pan from the heat, and carefully add the cream and vanilla (be careful, the mixture will bubble up, and steam).
  • Stir in the pecans, and QUICKLY pour the mixture over the chocolate layer in the pan, spreading evenly.
  • Drizzle melted chocolate over the caramel for garnish if desired.
  • Chill the chocolate-caramel squares, loosely covered, until the caramel if firm (at least 4 hours).
  • Cut into 16 squares.
  • Let the squares come to room temperature before eating.
  • Store in the refrigerator for up to 6 days.