Turtle Caramel Bars
User Reviews
4.7
Turtle Caramel Bars
Description
This recipe starts with a shortbread base made from flour, sugar, and softened butter mixed to a coarse crumb and pressed into a square baking pan. The base is baked until just set. The topping consists of brown sugar and butter boiled briefly to form a caramel, poured over the hot shortbread and sprinkled with coarsely chopped walnuts (or pecans or hazelnuts).
After a second bake to bubble the caramel, the bars are taken out and topped immediately with milk chocolate chips. Allowing the bars to sit for a few minutes softens the chocolate so it can be gently swirled to create a marbled surface. Once completely cooled, the bars firm up and can be sliced into squares without crumbling.
These bars combine crunchy textures from the nuts and buttery base with sweet and creamy layers, making them suitable for dessert or snack. The bar shape makes them convenient for portioning and sharing. Refrigeration can help firm the bars for cleaner cuts.
To aid slicing, chilling the bars for about 30 minutes before cutting keeps the layers firm. Bars are best stored in an airtight container at room temperature for several days or chilled if the environment is warm. They freeze well when properly wrapped and can be thawed to enjoy anytime.
Ingredients
SHORTBREAD BASE
- 1½ cups flour (195 grams)
- ½ cup sugar (100 grams)
- ¾ cups butter 169 grams, softened
TOPPING
- ½ cup brown sugar 110 grams, packed
- ⅔ cup butter (150 grams)
- 1 cup walnut 150 grams, coarsely chopped, or pecan, or hazelnut
- 1 cup milk chocolate chips (180 grams)
Instructions
- Pre-heat oven to 350°.
- In a medium bowl whisk together the flour and sugar, with a pastry blender or fork mix in butter until it resembles coarse crumbs. Press onto the bottom of an ungreased 9 inch (23 cm) square cake pan ( I used a spring form pan or line the pan with parchment paper for easy removal). Bake for approximately 15 minutes.
TOPPING
- In a medium pot, combine the brown sugar and butter, over medium/low heat, bring it to a boil, stirring constantly continue to boil for approximately 1-2 minutes, be sure not to let it burn, remove from the heat then pour over baked shortbread base, sprinkle the nuts on top then bake for approximately 13-15 minutes or until bubbly.
- Remove from the oven and immediately sprinkle with milk chocolate chips, let stand for approximately 3 minutes then with the tip of a knife, gently swirl the chocolate. Let cool completely, then cut into small squares. Enjoy!
Notes
- Refrigerate cooled bars for 30 minutes prior to slicing for cleaner cuts.
- Store bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Separate layers of bars with parchment or waxed paper to prevent sticking when storing.
- For freezing, line the baking pan with parchment before baking, and once cooled, wrap tightly in plastic wrap and foil for whole pans.
- Slice bars before freezing for easier thawing and portioning, storing layers separated by parchment paper.
- Bars can be frozen for up to 3 months and should be thawed at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 146mg | 6% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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