Decadent Sweet and Chewy Turtle Bars (Printable Version)

Caramel and chocolate layer toasted pecans over a buttery oat crumb base, baked until golden and chewy.

# What You'll Need:

→ Crust and Topping

01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup packed brown sugar
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, melted
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon baking soda

→ Filling

08 - 1 cup semi-sweet chocolate chips
09 - 1 cup chopped pecans

→ Caramel Layer

10 - 1 cup caramel sauce
11 - 1/4 cup heavy cream

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.
02 - In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, melted butter, salt, and baking soda. Mix until crumbly texture forms.
03 - Reserve 1 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of prepared pan to form crust.
04 - Bake crust for 10 minutes until slightly golden.
05 - In a small saucepan over medium-low heat, combine caramel sauce and heavy cream. Stir constantly until smooth and well combined. Remove from heat.
06 - Remove crust from oven. Evenly sprinkle chocolate chips over warm crust, then sprinkle chopped pecans on top.
07 - Pour warm caramel sauce evenly over chocolate and pecans.
08 - Sprinkle reserved crumb mixture evenly over caramel layer.
09 - Return pan to oven and bake for 15-20 minutes until topping is golden brown.
10 - Remove from oven and cool completely in pan on wire rack. Once cooled, cut into squares.

# Expert Advice:

01 -
  • Every layer offers something different: crunchy oats, melted chocolate, gooey caramel, and buttery crumble all in one bite.
  • It looks impressive but comes together with pantry staples and a single mixing bowl.
  • The bars travel well and taste even better the next day when the caramel has set into perfect chewy ribbons.
02 -
  • Don't skip the prebake, the crust needs that head start or the bottom will stay soft and sticky.
  • Let the bars cool fully before slicing, warm caramel will smear and the layers won't hold their shape.
  • If your caramel is too thick, add an extra tablespoon of cream so it drizzles easily over the chocolate and nuts.
03 -
  • Toast your pecans in a dry skillet for three minutes before adding them, it deepens their flavor and makes them crunchier.
  • If the crumb topping isn't browning after 18 minutes, bump the oven temperature up by 25 degrees for the last few minutes.
  • Press the crust firmly into the pan with the bottom of a measuring cup to create an even, compact layer that won't crumble when you cut.
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