Sweet and Chewy Turtle Bars (Print Version)

Layers of chocolate, caramel, and pecans nestled in a buttery oat crumb crust bake into golden, chewy squares perfect for dessert.

# Ingredient List:

→ 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

# Cooking 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 prepared pan to create crust base.
04 - Bake crust for 10 minutes until slightly golden.
05 - While crust bakes, combine caramel sauce and heavy cream in small saucepan over medium-low heat. Stir constantly until smooth and well combined. Remove from heat.
06 - Remove crust from oven. Evenly distribute 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 squares.

# Expert Suggestions:

01 -
  • The oat crumb topping gets crispy on top but stays chewy underneath where it meets the caramel.
  • You can make them in the morning and they'll still be perfect by evening, no fussy timing required.
  • Every bite has chocolate, caramel, and crunch all at once, so no one feels like they're missing out on anything.
  • They cut cleanly once cooled, which means you can actually stack them on a plate without creating a sticky mess.
02 -
  • Don't skip the first 10-minute bake for the crust, or the bottom will stay soft and the bars won't hold together when you cut them.
  • Let the caramel cool for a minute or two before pouring it over the chocolate, or the chips will melt completely and blend into the caramel instead of staying distinct.
  • Press the crust firmly into the pan with the bottom of a measuring cup to avoid air pockets that can make the bars crumble.
  • If your caramel seems too thick to pour, whisk in an extra tablespoon of cream until it flows easily.
03 -
  • Use parchment paper with enough overhang to lift the whole block out of the pan before cutting, it saves so much cleanup and gives you cleaner edges.
  • If you toast the pecans for five minutes before adding them, their flavor becomes richer and they stay crunchy even under the caramel.
  • Let the bars cool completely before cutting, patience here is the difference between perfect squares and a sticky pile.
  • For gift-giving, wrap individual bars in wax paper and stack them in a tin, they travel well and look thoughtful without much effort.
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