If you love the flavors of classic turtle candy — caramel, pecans, and chocolate — but don’t want the time-consuming traditional method, this dessert is your new best friend. These Chocolate Caramel Pecan Bars require no special candy-making equipment, no thermometer, and minimal steps.
The result? A gooey caramel base, a buttery crust, toasted pecans, and a thick layer of melty chocolate that sets into perfection.

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🧾 Ingredients

For the Crust

• 2 cups all-purpose flour

• 1 cup packed brown sugar

• 1 cup unsalted butter, softened

• ½ teaspoon salt

For the Caramel Layer

• 1 cup unsalted butter

• 1 cup packed brown sugar

• ¼ cup honey or corn syrup

• 1 can (14 oz) sweetened condensed milk

• 1 teaspoon vanilla extract

For the Topping

• 2 cups pecans (roughly chopped)

• 2 cups chocolate chunks or chips (milk, dark, or semi-sweet)

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👩‍🍳 Directions

1️⃣ Make the Crust

1. Preheat oven to 350°F (175°C).

2. Combine flour, brown sugar, salt, and softened butter in a bowl.

3. Mix with a fork or pastry cutter until crumbly.

4. Press evenly into a greased 9×13 baking dish.

5. Bake 15 minutes, or until lightly golden.

2️⃣ Prepare the Caramel

1. In a saucepan, melt butter over medium heat.

2. Add brown sugar, honey/corn syrup, and condensed milk.

3. Bring to a gentle boil, stirring constantly.

4. Reduce heat slightly and cook for 5–7 minutes, stirring continuously, until thickened.

5. Remove from heat and stir in vanilla.

6. Pour caramel evenly over the baked crust.

3️⃣ Add the Topping

1. Sprinkle chopped pecans across the caramel layer.

2. Cover with chocolate chunks/chips.

3. Let the heat melt the chocolate for 5 minutes, then gently spread OR leave chunky for texture (like in the image).

4️⃣ Cool & Serve

• Let the bars cool completely before cutting — refrigerate 1 hour for clean slices.

• Slice into squares and enjoy!

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🌟 Tips & Variations

• Sea Salt Finish: Sprinkle flaky sea salt on top for a salted-caramel twist.

• Nut Options: Swap pecans for walnuts, almonds, or mixed nuts.

• Crunchier Bars: Bake the crust an extra 5 minutes before adding caramel.

• Extra Gooey: Add ½ cup additional condensed milk to the caramel mixture.

• Chocolate Options: Dark chocolate gives a richer, less-sweet finish; milk chocolate makes it candy-bar sweet.

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🍽️ Storage

• Room Temperature: 3 days (covered)

• Refrigerator: 1 week

• Freezer: Up to 3 months (layer with parchment)

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❓ Related Questions

1. Can I make these bars gluten-free?

Yes! Replace flour with a measure-for-measure gluten-free baking blend.

2. Do I have to use condensed milk?

Condensed milk creates the creamy caramel texture. You can try a caramel made with heavy cream and sugar, but it won’t be as thick or chewy.

3. Why did my caramel turn grainy?

This happens if the sugar isn’t fully dissolved or the mixture boils too rapidly. Stir constantly and cook gently.

4. Can I add coconut?

Absolutely! Sprinkle unsweetened shredded coconut between the caramel and chocolate layers.

5. Can I make this dairy-free?

Yes — use vegan butter, dairy-free condensed milk (like coconut condensed milk), and vegan chocolate.