Sweet and Chewy Turtle Bars (Print out)

Buttery bars loaded with chocolate, caramel, and pecans. A chewy, indulgent treat with golden oat topping.

# What You'll Need:

→ Crust & 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

# How to Make It:

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 bottom of prepared pan to form base crust.
04 - Bake crust for 10 minutes until slightly golden in color.
05 - While crust bakes, combine caramel sauce and heavy cream in a small saucepan over medium-low heat. 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 to 20 minutes until topping is golden brown.
10 - Remove from oven and cool completely in pan on wire rack. Once cooled, cut into 16 equal squares.

# Expert Advice:

01 -
  • Every layer delivers a different texture, from crumbly base to chewy caramel to crisp topping.
  • You can make them on a weeknight and still feel like you pulled off something impressive.
  • They travel beautifully to potlucks, bake sales, or care packages without falling apart.
  • The smell alone will have people wandering into your kitchen asking when they'll be ready.
02 -
  • Don't skip the partial bake on the crust or it will turn soggy under the caramel and never set properly.
  • Let the bars cool all the way, even if it feels like forever, because warm caramel doesn't hold its shape when sliced.
  • Use parchment paper with overhang if you want to lift the whole slab out and cut clean squares on a cutting board.
  • If your caramel is too thick to pour, add another tablespoon of cream and stir over low heat until it loosens.
03 -
  • Toast your pecans in a dry skillet for a few minutes before chopping them to bring out their oils and deepen the flavor.
  • Line your pan with parchment that hangs over the edges so you can lift the whole block out and slice perfect squares on a cutting board.
  • If the caramel starts to harden before you pour it, warm it gently over low heat with an extra splash of cream.
  • Let the bars sit overnight if you can, the flavors meld and the texture becomes even chewier and more cohesive.
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