1 cup of soft butter without salt
2 cups of regular flour
1/2 cup of packed brown sugar For the caramel layer:
1 cup of butter without salt
1 cup of brown sugar, firmly packed
2 tablespoons of thick cream
Regarding the topping:
1 and a half cups of chocolate chips.
1 and a half cups of chopped pecans
Guidelines:
1. Make the base:
Heat your oven to 350°F (175°C) and grease a baking pan that measures 9×13 inches.
In a bowl, combine the soft butter, flour, and brown sugar until it becomes crumbly.
Press the crust mixture evenly onto the bottom of the pan.
Bake the base for 10-12 minutes, or until it turns slightly golden. Take out of the oven and leave to the side.
2. Prepare the Caramel Layer:
In a pot on medium heat, melt the butter and brown sugar together, stirring all the time.
Heat the mixture until it boils, then let it bubble for around 1 minute. Stir continuously to avoid burning.
Take the caramel off the heat and mix in the heavy cream.
Spread the hot caramel evenly on top of the cooked crust, using a spatula to even it out if necessary.
3. Put on the topping:
When the caramel is hot, spread the chocolate chips evenly on top. Allow the chocolate to rest for 2-3 minutes to become softer, then spread it evenly using a spatula or knife.
Put the chopped pecans on top of the melted chocolate and gently press them down.
Chill and cut:
Let the bars cool down at room temperature. After that, put them in the fridge for around 1 hour so the caramel and chocolate layers can set completely.
After they have hardened, cut the turtle bars into square or rectangular pieces.
Savor your delicious turtle bars with a great mix of caramel, chocolate, and crispy pecans!
