Caramel Turtle Bars

Caramel Turtle Bars
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  • Non-stick cooking spray, vegetable oil, or melted butter for the pan
  • 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
  • ½ tsp. table salt
  • 4 oz. (½ cup) unsalted butter, cut into chunks
  • 2 oz. good-quality bittersweet chocolate, finely chopped (about ½ cup)
  • 9 oz. (2 cups) unbleached allpurpose flour
  • ½ cup packed light brown sugar
  • + 6 more ingredients
    • ¾ cup heavy cream
    • ½ cup light corn syrup
    • 1 cup packed light brown sugar
    • 2 cups pecan halves, toasted and coarsely chopped
    • 6 Tbs. heavy cream
    • ¼ tsp. table salt

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking. In a medium bowl, stir together t...

View full recipe at Fine Cooking


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