Chocolate Turtle Bars
These Toffee Pecan Bars feature a buttery, flaky crust, topped with a rich toffee filling mixed with toasted pecans and finished with a smooth layer of dark chocolate. Simple, yet incredibly addictive, this dessert is perfect for any occasion.
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Servings: 32
Calories: 321kcal
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.
Nutrition
Calories: 321kcal