Turtle Bars Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Cool/Rest Time: 40

Total Time: 1 5

Servings: bars

Calories: 478kcal

Author: Becky Hardin

These easy turtle bars layer a buttery shortbread crust with smooth caramel, crunchy pecans and pretzels, and melty chocolate chips. They bake into rich, salty-sweet caramel pecan bars that slice beautifully and taste like classic turtle candy in bar form.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

For the Crust

1¾ cup all-purpose flour
¾ cup granulated sugar
½ teaspoon baking powder
⅛ teaspoon kosher salt
¾ cup unsalted butter cold and cut into slices (1½ sticks)

For the Topping

2 cups Kraft Caramel Bits
3 tablespoons unsalted butter (⅜ stick)
2 cups pecan halves divided*
1 cup crumbled mini pretzel twists divided
2 cups semisweet chocolate chips **

Instructions

Preheat oven to 375°F. Line a 9x13-inch baking pan and spray the sides with nonstick spray. Set aside.
To make the crust, whisk the flour, sugar, baking powder, and salt together in a large bowl, then add the butter and cut it in using a pastry cutter or a fork until a fine crumb forms.
1¾ cup all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ¾ cup unsalted butter
Press the dough into the prepared baking pan and bake for 10-12 minutes, or until it turns a light, golden color around the edges.
Let the crust cool for 10 minutes.
While the crust cools, melt the caramel bits in the microwave for 1½ minutes, stirring every 30 seconds. Add the butter and stir to combine.
2 cups Kraft Caramel Bits, 3 tablespoons unsalted butter
Pour the caramel onto the baked crust and quickly and gently spread it out before it starts to harden.
Sprinkle 1½ cup of the pecans on top along with ¾ cup of the pretzels and all the chocolate chips.
2 cups pecan halves, 1 cup crumbled mini pretzel twists, 2 cups semisweet chocolate chips
Return it to the oven for 5 more minutes then sprinkle on the remaining pecans and pretzels and let it rest for 30 minutes before slicing and serving.

Notes

*Feel free to use different nuts, such as almonds, walnuts, or peanuts.

**You can use any kind of chocolate chips you like, such as milk chocolate, semisweet, dark chocolate, or a mix!

Tips:

Don't overwork the crust, or the bars will turn out hard.
Press the crust down firmly and evenly, especially into the corners. I like to use the bottom of a measuring cup to compact it so it won’t crumble when sliced.
The crust for turtle bars is cooked when it is a light, golden color around the edges. To test for doneness, you can insert a toothpick into the center. It should come out dry or with moist crumbs.
Microwave the caramel bits gently and don’t overheat, or the caramel will set too firm and make the bars hard to cut.
Always stir caramel during microwaving at 30-second intervals to avoid scorching, which causes graininess.
If the caramel looks too thick, stir in 1-2 teaspoons of milk or cream to loosen it.
In humid climates, pretzels soften faster. Add them after baking (last sprinkle) for best crunch.
The chips soften in the oven but won’t fully melt. This is good because it keeps the top from becoming one chocolate sheet. If you’d prefer a drizzle look, melt some chocolate separately and stream it over after slicing.
For clean cuts, let bars cool completely and slice with a sharp knife warmed under hot water, wiping between cuts.
These bars are thick and rich; if you prefer thinner bars, bake in a 10×15 jelly roll pan and reduce baking time slightly.

Variations to Try:

For a chocolate cookie base, stir in ¼ cup of cocoa powder.
To make the caramel layer into a salted caramel layer, add ⅛-¼ teaspoon of kosher salt or use salted butter.

Make-Ahead: These turtle bars can be made 1-2 days in advance, and the flavors actually improve as the caramel settles into the crust.

Storage: Store turtle bars in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 4 months.

Nutrition