As is usually the case, I was craving something sweet, rich, decadent and of course chocolate. I had a can of dulce de leche- no surprise there! So I started thinking about cookies with caramel. The brown sugar shortbread was sure good with dulce de leche but I need some chocolate, and well here you go, turtle bars. I will be keeping this one in the front of the recipe box and making them often. I loved them and really they couldn’t be simpler. These are not red, white, and blue but I promise they would be the hit of your Fourth of July party! Make them, eat them, and be happy!
- 1 cup butter, softened
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 1 13.4 oz can dulce de leche caramel (or caramel ice cream topping)
- 1 cup chopped pecans, toasted
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Preheat oven to 300 degrees.
In a mixer bowl add butter and beat until creamy. Add brown sugar and beat until combined, add flour and continue to mix until all combined.
Press mixture evenly into a 11 x 15 inch baking dish (a 9 x 13 will also work, the bars will be a little thicker, add 3-5 minutes to baking time). Use a fork and prick crust all over. Bake for 25 minutes. Remove from oven.
Heat dulce de leche in a microwave safe bowl for about a minute. Spread over crust.
Sprinkle pecans over caramel.
In a small microwave bowl combine chocolate chips and cream. Heat in 20 second intervals, stirring in between until chocolate is melted and smooth. Drizzle over caramel and pecans.
Allow bars to come to room temperature, then refrigerate for 2 hours. Remove bars and allow to rest five minutes before slicing and serving. May be served chilled or at room temperature. Store, covered in refrigerator.