Shortbread Base:
- ▢2 cups flour
- ▢1 cup brown sugar , packed
- ▢3/4 cup unsalted butter , softened
Turtle Layer:
- ▢1 cup unsalted butter
- ▢1 cup brown sugar , packed
- ▢1/4 cup heavy cream
- ▢1/4 teaspoon salt
- ▢2 cups pecans , chopped
- ▢12 ounces semi-sweet chocolate chips , about 2 cups
Instructions
-
- Preheat oven to 350 degrees and spray a 13×9″ baking dish with baking spray.
- Add flour, 1 cup brown sugar and ¾ cup butter to a stand mixer on medium speed until crumbly.
- Press into the baking dish evenly.
- Add 1 cup butter, 1 cup brown sugar, heavy cream and ¼ teaspoon salt to a medium saucepan on medium heat.
- Stir non-stop until mixture comes to a boil, then cook for 1 additional minute.
- Remove from heat and pour mixture over the cookie base.
- Sprinkle pecans over the caramel.
- Bake for 18-20 minutes.
- Sprinkle chocolate chips over the baked bars as soon as they come out of the oven and let sit for 5 minutes to melt (you can also cover the pan with a baking sheet to keep heat in).
- Spread chocolate carefully with offset spatula or fork.
- Cool completely before slicing and serving.