turtle bars
A classic American treat featuring soft caramel, chocolate, and pecans layered over a crisp shortbread-style crust.
Ingredients
unsalted butter (for base, cubed)
175 g
caster sugar (for base)
50 g
vanilla extract
1 tsp
plain flour
300 g
salt
a pinch
pecan halves
200 g
unsalted butter (for topping)
115 g
light brown sugar
150 g
dark chocolate chips
150 g
Instructions
1
Prepare the base
Preheat oven to 175°C (350°F/gas mark 4). Line a 23x33cm (9x13 inch) baking pan with foil. Cube the butter and melt in a saucepan over low heat. Remove from heat and stir in the sugar and vanilla extract, then stir in the flour and salt. Press into the bottom of the pan. Bake for 10 minutes, then sprinkle over the pecans and bake for a further 10 minutes until the base is golden. Remove
2
Make the caramel topping
Melt the butter and stir in the sugar. Bring the mixture to a boil and hold at a boil for one minute.
3
Assemble and bake
Pour the hot butter mixture over the base. Bake for 10 minutes, then remove and sprinkle over the chocolate chips.
4
Cool and cut
Cool in the pan. Lift out using the foil and transfer to a chopping board. Cut into bars. Store in an airtight container for five to seven days.
