I LOVE this decadent dessert! Turtle Bars are a gorgeous and delicious treat or gift any time of the year. I found the original recipe in Bon Appétit magazine, but made a couple small changes after figuring out what works best for me. Makes about 45 bars or 70 if you cut 1″ squares.
2 cups all-purpose flour
1 3/4 cups (packed) dark brown sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons whipping cream
1 cup pecan halves, toasted and chopped
1 cup (plus a little) semisweet chocolate chips
Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 30-45 minutes. Do not let them get too hard in the fridge or they are difficult to cut. If you don’t chill them long enough, they will look messy. You’ll know when you test. Cut into 1 ½ x 2” rectangles.
TIP: Clean your knife often so crumbles don’t ruin the look of your gorgeous bars.
*You can find the original Bon Appétit recipe here.