Turtle Bars
A cookie inspired by classic turtle candy, featuring a brown sugar butter base, caramel walnut topping, and chocolate drizzle.
Ingredients
Unsalted butter (for the crust; plus 5 tbsp sliced for the caramel)
12 tbsp (1.5 sticks)
Light brown sugar (packed, for the crust; plus 1 1/3 cup for the caramel)
1/2 cup
Salt (for the crust; plus 1/2 tsp for the caramel)
1/4 tsp
All-purpose flour (for the crust)
2 cup
Granulated sugar (for the caramel)
1 1/3 cup
Heavy cream (for the caramel)
1/2 cup
Vanilla extract (pure vanilla extract)
1 tsp
Pecans (toasted, cooled, and coarsely chopped)
2 cup
Bittersweet chocolate (chopped, for the drizzle)
4 oz
Instructions
1
Make the crust
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan, line it with foil leaving a 2-inch overhang on the sides, and butter the foil (bottom and sides). Melt the butter (12 tbsp) in a medium saucepan over low heat. Remove from heat, stir in the brown sugar (1/2 cup) and salt (1/4 tsp), and mash any sugar clumps. Add the flour (2 cup) and mix until fully combined. Press the dough evenly into the pan with your fingers. Bake about 18 minutes until golden. Transfer to a rack to cool, keeping the oven temperature.
2
Make the caramel topping
In a large heavy-bottomed saucepan, add the granulated sugar (1 1/3 cup) and heat over medium-low. Do not stir until the edges start to melt, then stir occasionally with a wooden spoon until the sugar is almost completely melted, then keep stirring to melt the remainder. The melted sugar should turn a deep golden amber (about 6-9 minutes). Carefully pour in the heavy cream (1/2 cup); the caramel will bubble vigorously and seize up immediately. Lower the heat slightly and continue stirring until the hardened caramel melts (about 7-10 minutes).
3
Combine and second bake
Remove from heat and stir in the butter (5 tbsp), vanilla extract, and salt (1/2 tsp). Once the butter is fully melted, stir in the pecans. Immediately pour the caramel over the cooled crust, spreading it to the edges. Return to the oven and bake about 18 minutes; the caramel will bubble and look slightly liquid but will set as it cools. Transfer to a rack to cool completely (about 2 hours).
4
Chocolate drizzle
Melt the bittersweet chocolate in the microwave: heat at 50% power in 20-30 second bursts, stirring until smooth. Use a fork or small spoon to drizzle the chocolate over the bars. Allow the chocolate to set before cutting.
5
Cutting and storage
Grip the foil edges and lift the bars onto a cutting board, then peel off the foil. With a sharp knife, cut lengthwise into 4 equal strips and crosswise into 6 strips, for 24 bars total. Because the flavor is rich, it is recommended to cut them in half again (48 pieces total).
