Caramel Turtle Bars

Caramel Turtle Bars
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  • ¼ tsp. table salt
  • 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
  • + 6 more ingredients
    • ½ cup packed light brown sugar
    • 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

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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