Turtle Caramel Bars
These Turtle Caramel Bars are made with lots of chocolate, a simple caramel filling and a delicious shortbread base.
Servings: 16 squares
Calories: 334kcal
Ingredients
SHORTBREAD BASE
- 1½ cups flour (195 grams)
- ½ cup sugar (100 grams)
- ¾ cups butter (softened) (169 grams)
TOPPING
- ½ cup brown sugar packed (110 grams)
- ⅔ cup butter (150 grams)
- 1 cup coarsely chopped walnuts, pecans, or hazelnuts (150 grams)
- 1 cup milk chocolate chips (180 grams)
Instructions
- Pre-heat oven to 350°.
- In a medium bowl whisk together the flour and sugar, with a pastry blender or fork mix in butter until it resembles coarse crumbs. Press onto the bottom of an ungreased 9 inch (23 cm) square cake pan ( I used a spring form pan or line the pan with parchment paper for easy removal). Bake for approximately 15 minutes.
TOPPING
- In a medium pot, combine the brown sugar and butter, over medium/low heat, bring it to a boil, stirring constantly continue to boil for approximately 1-2 minutes, be sure not to let it burn, remove from the heat then pour over baked shortbread base, sprinkle the nuts on top then bake for approximately 13-15 minutes or until bubbly.
- Remove from the oven and immediately sprinkle with milk chocolate chips, let stand for approximately 3 minutes then with the tip of a knife, gently swirl the chocolate. Let cool completely, then cut into small squares. Enjoy!
Video
Notes
For easier cutting, refrigerate the cooled bars for about 30 minutes, then slice.
How to store them
Bar cookies can be stored in their baking pan tightly covered with foil or they can be removed and kept in an air tight container, layered between parchment paper. Bar cookies removed from the pan should be stored in an airtight container. Separate bar cookies with waxed paper between layers. They will keep for about 4 days at room temperature, or up to a week in the fridge. If your house is very warm then I would advise refrigerating them.How to freeze them
If you wish to freeze the whole pan, then it is a good idea to line the pan with parchment paper so it is easier to remove. Be sure to cool the bar cookies completely before double wrapping in plastic wrap then foil. If freezing the sliced bars, then place in a freezer safe container between layers of parchment paper. Either way the bars will last up to 3 months in the freezer. Thaw at room temperature.Nutrition
Calories: 334kcal | Carbohydrates: 24g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 92mg | Fiber: 1g | Sugar: 13g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg