Description

These Easy Turtle Bars combine the delicious flavors of buttery shortbread, rich caramel, smooth chocolate, and crunchy pecans for a treat that’s a perfect balance of sweet and salty. These bars are simple to make but incredibly indulgent, making them an excellent choice for parties, holiday gatherings, or just when you need a sweet pick-me-up. With layers of caramel and chocolate on top of a shortbread base, they’re a delightful take on the classic turtle candy.

Ingredients

Scale

For the Shortbread Base:
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ tsp salt

For the Topping:
14 oz caramels (soft, unwrapped)
¼ cup heavy cream
1 cup semi-sweet chocolate chips
1 cup chopped pecans (or walnuts, if preferred)

Instructions

Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2: Make the Shortbread Base
In a mixing bowl, cream the butter and sugar together until light and fluffy. Gradually add in the flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
Bake for 20 minutes, or until lightly golden. Let it cool slightly while you prepare the next layer.

Step 3: Add the Caramel Layer
In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.
Pour the caramel over the slightly cooled shortbread layer, spreading it out evenly. Sprinkle the chopped pecans on top.

Step 4: Add the Chocolate Layer
Sprinkle the chocolate chips evenly over the caramel layer.
Return the pan to the oven for 1–2 minutes, just until the chocolate softens. Use a spatula to spread the melted chocolate into an even layer over the caramel.

Step 5: Chill & Slice
Refrigerate the bars for 1–2 hours, or until they are fully set and firm. Once chilled, lift the bars out of the pan using the parchment paper overhang and cut into squares.

Notes

You can substitute the pecans with walnuts if preferred or use a mix of both for added texture.
For extra convenience, make the bars ahead of time and refrigerate them overnight for an even firmer texture when cutting.
If you like your chocolate a bit firmer, you can allow the bars to cool completely at room temperature before slicing instead of refrigerating them.