TURTLE PECAN BARS

Turtle Pecan Bars have the best shortbread crust topped with crunchy pecans and ooey gooey caramel.  Topped with chocolate chips these bars will become a new favorite!

TURTLE PECAN BARS

This dessert starts with a delicious pecan shortbread crust.  I love good melt in your mouth flaky shortbread crust with the flavor of pecans.  Then this dessert gets topped off with even more pecans, caramel, and chocolate chips that melt on top of the dessert.  Complete heaven in a dessert right here!

You are going to love everything about this dessert and it will be a huge hit for the holidays or any time of the year.  You can't go wrong with a pecan shortbread crust that gets topped with ooey gooey caramel, pecans and chocolate chips.

This dessert is easy to make but such a crowd pleaser!  It is the perfect holiday dessert.

INGREDIENTS:
  • Shortbread Crust
  • 1 cup unsalted butter, softened to room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ⅓ cup white sugar
  • ½ cup brown sugar, packed
  • ½ teaspoon salt
  • 1 cup Fisher's nuts Pecan Halves
  • 2 and ¼ cups white flour
  • Caramel
  • 3 tablespoons heavy cream
  • 1 bag (5.3 ounces) soft caramels, unwrapped
  • Chocolate Topping
  • 1 and ½ cups dark (or milk or semi-sweet) chocolate chips
  • Optional: coarse sea salt
INSTRUCTIONS:
  1. Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper and set aside.
  2. Beat the butter in a large bowl until creamed and smooth.
  3. Add in the sugars and beat until light and fluffy (about 30 seconds). Add the egg yolk and vanilla and mix.
  4. Add the flour and salt and mix until JUST combined. Don't over mix.
  5. Place the dough in the pan and gently press the dough in a firm and even layer. Top with the pecan halves (no need to press them in or anything).
  6. Bake for 18-24 minutes or until the edges are very lightly golden brown.
  7. Remove from the oven and allow to cool completely.
  8. Meanwhile, combine the unwrapped caramels and heavy cream in a saucepan over medium heat, stirring constantly until the caramel is smooth.
  9. Pour over the cooled bars in one even layer.
  10. Immediately add the chocolate chips on top of the caramel so they melt and stay in place.
  11. Allow the bars to set up completely, about 2 hours, at room temperature.
  12. Cut into the bars and top with sea salt as desired.

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