Caramel Turtle Bars

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