Caramel Turtle Bars

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