Turtle Bars

Name: Turtle Bars
Ingredients: 2 1/2 cups (10 ounces) coarsely chopped pecans (toasted); 1 1/4 cups all-purpose white flour (for crust); 3 tablespoons sugar (for crust); Generous 1/4 teaspoon salt (for crust); 1/2 cup (1 stick) cold unsalted butter (cut into chunks, for crust); 1 1/2 tablespoons milk (plus more if needed, for crust); 1 cup heavy (whipping) cream (for caramel layer); 1/3 cup light corn syrup (for caramel layer); 1 1/2 cups packed light brown sugar (for caramel layer); 1/4 cup (1/2 stick) unsalted butter (for caramel layer); 1/4 teaspoon salt (for caramel layer); 2 teaspoons vanilla extract (for caramel layer); 2 cups (12 ounces) semisweet chocolate morsels (for topping)

An incredibly delicious dessert bar featuring a crispy base topped with roasted walnuts, a caramel layer, and chocolate chips, imitating the classic Turtle candy flavor.

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These incredibly delicious dessert bars feature a crisp, buttery base topped with roasted walnuts, a gooey caramel layer, and chocolate chips. They perfectly capture the beloved flavors of the classic Turtle candy.

Ingredients

coarsely chopped pecans (toasted) 2 1/2 cups (10 ounces)

all-purpose white flour (for crust) 1 1/4 cups

sugar (for crust) 3 tablespoons

salt (for crust) Generous 1/4 teaspoon

cold unsalted butter (cut into chunks, for crust) 1/2 cup (1 stick)

milk (plus more if needed, for crust) 1 1/2 tablespoons

heavy (whipping) cream (for caramel layer) 1 cup

light corn syrup (for caramel layer) 1/3 cup

packed light brown sugar (for caramel layer) 1 1/2 cups

unsalted butter (for caramel layer) 1/4 cup (1/2 stick)

salt (for caramel layer) 1/4 teaspoon

vanilla extract (for caramel layer) 2 teaspoons

semisweet chocolate morsels (for topping) 2 cups (12 ounces)

Instructions

Prepare oven and pan

Preheat the oven to 350 degrees F. Lightly grease or coat a 9-by-13-inch baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting it overhang the two narrow ends of the pan by about 2 inches. Grease the foil or coat with nonstick spray.

Toast pecans

Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7 to 10 minutes, or until nicely browned; be careful not to burn. Immediately turn out into a small bowl and let cool; set aside.

Make crust

In a medium bowl, thoroughly stir together the flour, sugar, and salt. Using forks, a pastry blender, or your fingertips, cut in the butter until the mixture is the consistency of coarse meal. Sprinkle the milk over the flour mixture. Lightly stir to mix. Gently knead until the mixture holds together. If necessary, add up to 3 teaspoons more milk until the mixture holds together but is not wet.

Bake crust (Implied/Partial)

Turn out the mixture into the prepared pan and press evenly over the bottom. (Baking time and caramel instructions are missing from this fragment; typically the crust is baked briefly before adding toppings.)

Assemble and finish (Implied/Partial)

[Implied steps]: Prepare caramel layer by boiling cream, corn syrup, brown sugar, butter, and salt. Pour over crust. Top with toasted pecans and chocolate morsels. Bake until set. Cool and cut into 36 bars.