Easy Turtle Bars


These Easy Turtle Bars are a decadent, no-bake treat that combines the rich flavors of caramel, chocolate, and pecans into one irresistible dessert. With a buttery shortbread crust, a gooey caramel layer, a drizzle of melted chocolate, and a sprinkle of crunchy pecans, these bars are a nod to the classic turtle candy—but in bar form! They’re quick to assemble, require minimal effort, and are perfect for parties, potlucks, or anytime you need a show-stopping dessert. Let’s get started!

Ingredients You’ll Need:

For the Crust:

  • 1 cup unsalted butter , melted
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour

For the Caramel Layer:

  • 14 oz caramels , unwrapped (about 50–60 pieces)
  • 1/4 cup heavy cream

For the Topping:

  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil (optional, for smoother melting)
  • 1 cup chopped pecans , toasted

Step-by-Step Instructions:

Step 1: Make the Shortbread Crust

  1. Preheat your oven to 350°F (175°C) . Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine the melted butter, sugar, and flour until a soft dough forms.
  3. Press the dough evenly into the bottom of the prepared pan.
  4. Bake for 15–18 minutes , or until the crust is lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the caramel layer.

Step 2: Prepare the Caramel Layer

  1. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and fully melted. Alternatively, melt the caramels and cream in a saucepan over low heat, stirring constantly.
  2. Pour the melted caramel over the warm shortbread crust and spread it evenly using a spatula.

Step 3: Add the Chocolate Drizzle

  1. In a small microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20-second intervals, stirring until smooth.
  2. Drizzle the melted chocolate over the caramel layer using a spoon or piping bag. Use a toothpick or knife to swirl the chocolate slightly for a marbled effect, if desired.


 

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