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Butter Pecan Turtle Bars

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Ingredients

1-3/4 cups flour
3/4 cup brown sugar
1/4 cup granulated sugar
1/3 cup finely chopped pecans
2/3 cup butter, melted
2 cups whole small pecans
20 caramels, unwrapped
2 tablespoons light cream
1 cup butter
3/4 cup brown sugar
2 cups milk chocolate chips

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Butter Pecan Turtle Bars

  • Serves 24
  • Medium

About This Recipe

These fabulous bar cookies are so delicious. They are a little tricky to make, because you make one kind of syrup, and you also melt caramels for another syrup so the bars are extra rich.

They are the perfect cookie for the holidays. This recipe makes a large batch, which is always a good thing.

I always use milk chocolate chips to top the bars, but you can use a combination of semisweet and milk chocolate chips if you’d like.

Enjoy every bite of this wonderful recipe.

Steps

1
Done

Preheat the oven to 350°F.

2
Done

In a large bowl, combine the flour, 3/4 cup brown sugar and 1/4 cup granulated sugar and mix well. Add the finely chopped pecans.

3
Done

Add the melted butter to this mixture and mix until crumbly. Pat into a 13" x 9" pan.

4
Done

Sprinkle the whole pecans over the crust.

5
Done

In a medium microwave-safe bowl, combine the unwrapped caramels and light cream. Microwave on high for 1 minute, then remove and stir. Continue microwaving for 30 second intervals on high until the mixture is melted and smooth. Drizzle over the pecans on the crust.

6
Done

In a medium heavy saucepan, combine 1 cup butter and 3/4 cup brown sugar. Do NOT use margarine.

7
Done

Place the saucepan over medium high heat until it starts to boil. Reduce the heat to medium and cook, stirring constantly, until the mixture combines and looks like a syrup, about 1 minute.

8
Done

Drizzle this mixture over the pecans too.

9
Done

Bake the bars for 18 to 23 minutes or until the caramel mixtures are bubbly over the whole surface.

10
Done

Remove the bars from the oven and immediately sprinkle with the chocolate chips. Cover the pan with a cookie sheet to trap the heat. Let stand for a few minutes.

11
Done

Remove the cookie sheet and swirl the chocolate chips over the pecan mixture to marble. Don't spread the chips over bars. Cool on a wire rack and cut into squares.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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