These irresistible Chocolate Turtle Bars combine the perfect layers of flaky shortbread, homemade toffee, toasted pecans, and rich chocolate—just like the beloved Turtle chocolates, but in bar form! A sweet treat that’s easy to make and even easier to devour, these bars are guaranteed to satisfy your sweet tooth.
What are Chocolate Turtle Bars?
Inspired by the classic Turtle chocolate candies, these bars feature a buttery shortbread crust topped with gooey toffee and toasted pecans, all coated in chocolate.
Originally published as Chocolate-Covered Toffee Bars by King Arthur Baking Company, I renamed them Turtle Bars because they perfectly mirror the flavors of the iconic candy.
Made during the King Arthur Baking School’s Raise the Bar class, this recipe brings together flaky shortbread, caramel-like toffee, and rich chocolate. One bite, and you’ll be hooked!
What Makes these Turtle Bars so Special
- Toffee Made Easy: Unlike traditional caramel, which requires a candy thermometer, this toffee is simple and made with brown sugar and honey.
- Quick Shortbread: This shortbread requires minimal ingredients and comes together in minutes.
- Layered Goodness: Shortbread, toffee, pecans, and chocolate create a crowd-pleasing dessert that’s perfect for gifting or sharing at gatherings.
Tips for the Perfect Turtle Bars:
- Cold Butter: Keep your butter cold to achieve a flaky, tender crust.
- Don’t Overwork the Dough: Handle the dough gently to avoid toughening it.
- Toffee Tips: Stir the toffee mixture minimally to prevent crystallization.
- Toast the Nuts: Toasted pecans add depth of flavor and crunch.
- Par-Bake: Bake the shortbread only until lightly golden—remember, it’s going back in the oven!
- Cool Before Cutting: Allow the bars to cool completely before slicing, or refrigerate for easier cutting.
Substitutions and Modifications
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- Nut-Free? Swap pecans for walnuts or another nut of your choice.
- No Honey? Use maple syrup instead.
- Sea Salt: Sprinkle sea salt on top for a salty-sweet twist.
- Chocolate: Adjust the chocolate type (dark, semi-sweet, milk, or white chocolate) to your liking. Add extra chocolate if you love a gooey texture.
How to Store Turtle Bars
Keep these bars in an airtight container at room temperature for up to two weeks (if they last that long!).
Freezing Instructions
For longer storage, wrap the bars tightly in plastic wrap, followed by tin foil or place them in a freezer bag. To thaw, simply let them come to room temperature before enjoying.
Other Bar Recipes from Raise the Bar Baking Class:
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Chocolate Turtle Bars
Equipment
- 1 9 x 13-inch baking pan
- Medium saucepan
Ingredients
Crust
- 1 ¾ cup plus 2 tablespoons (225 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 teaspoon Diamond Crystal Kosher salt, see notes
- 3/4 cup unsalted butter, cold and cut into 1/2 inch diced pieces
- 2 tablespoons (30 g) whole milk, cold (more as needed)
Filling
- 1 cup (213 g) brown sugar
- 3/4 cup (170 g) unsalted butter
- 1/4 cup (85 g) honey
- 2 tablespoons (30 g) whole milk
- 1 teaspoon Diamond Crystal Kosher salt, see notes
- 2 cups (227 g) pecans, lightly toasted and finely chopped
- 1 tablespoons (15 g) vanilla extract
Topping
- 3/4 cup dark chocolate chips, substitute semi-sweet
Optional
- 2 tablespoons sparkling sugar
Instructions
Make the Crust
- Heat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with non-stick spray. Alternatively, divide the mixture between two 8x8-inch pans.
- In a medium bowl, mix the flour, sugar, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs. Be sure to keep the butter cold to maintain a flaky texture.
- Stir in the milk until the dough comes together. If it’s too dry, add more milk, a little at a time. Press the dough firmly into the prepared pan and smooth it with your fingers or the bottom of a measuring cup.
- Dock the dough gently with a fork to prevent puffing during baking. Chill the dough in the fridge for at least 15 minutes.
- Bake for 15-20 minutes, or until the crust is set and begins to brown around the edges (this is called par-baking). Let the crust cool.
For the Toffee Filling
- In a medium saucepan, bring brown sugar, butter, honey, milk, and salt to a boil over medium heat. Stir occasionally to dissolve the sugar and melt the butter, but avoid stirring too much. Once everything is melted and combined, remove from heat.
- Stir in the chopped toasted pecans and vanilla extract. Spread the toffee mixture evenly over the cooled crust.
- Bake for 15-20 minutes, until the filling is golden brown and bubbly.
Make the Topping & Assemble
- After baking the toffee layer, remove the bars from the oven and immediately sprinkle with chocolate chips. Let them sit for about 5 minutes to melt.
- Use a spatula to smooth the melted chocolate evenly over the toffee layer. Don’t worry if some of the base shows through.
- Allow the bars to cool at room temperature for about 2 hours, until completely set. Avoid cutting them too early to ensure they hold together properly.
- Store the bars in an airtight container for up to two weeks or in the freezer for up to 3 months. See notes for freezer instructions.
Storing the Turtle Bars
- Store the bars in an airtight container at room temperature for up to two weeks. For longer storage, freeze the bars for up to 3 months. See notes for detailed freezer instructions.
Notes
- Kosher Salt: Diamond Crystal Kosher salt is recommended for precise measurements, as it’s lighter than other salts. If using table salt, reduce the amount.
- Freezing Instructions: To freeze, place the cooled bars in a single layer in an airtight container or wrap them tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
