Combine chocolate, pecans, and a simple homemade caramel filling over a shortbread base to get these delicious turtle cookie bars! Packed with flavor and easy to make in your 9x13 pan!
Prevent your screen from going dark
Ingredients
2Cupsall-purpose Flour
1Cuplight brown sugarfirmly packed
1/2Cupsalted buttersoftened
2/3Cupsalted butter
1/2Cuplight brown sugarpacked
1Cupwhole pecans
1Cupmilk chocolate chips
Instructions
Preheat oven to 350˚ F.
In a bowl, combine flour, 1 cup brown sugar, and 1/2 cup softened butter. Mix at medium speed for 2-3 minutes or until well mixed. Pat firmly into greased 13x9 baking pan. Sprinkle pecans over the crust. Set aside.
In a heavy saucepan combine 1/2 cup packed brown sugar with 2/3 cup butter. Cook over medium heat, stirring constantly until the entire surface starts to boil. Let boil for 1 minute stirring constantly.
Pour the caramel mixture evenly over pecans and crust.
Bake for 18-22 minutes at 350˚ F or until the caramel is bubbly. Remove from oven.
Immediately sprinkle with chocolate chips. Allow the chips to melt (2-3 minutes) and then swirl into the caramel. Cool completely before serving.
Notes
Make-Ahead and Freeze: This recipe is great when made ahead of time. Make as directed. When fully cool, cut into squares and freeze in an airtight container for up to 3 months.Caramel Layer: Make sure the entire surface is boiling before counting to one minute. Also, make sure to stir constantly throughout the entire process.Chocolate Chips: Don't spread the chocolate chips when melted. Instead, swirl them with a knife or toothpick so you can see both the caramel and the chocolate.