No-Bake Chocolate Caramel Pecan Bars (Turtle Bars)

⏱ Time & Yield

• Prep: 20 minutes
• Chill: 2–3 hours
• Yield: 12–16 bars

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🧾 INGREDIENTS

🔸 Bottom Layer (Buttery Crust)

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

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🔸 Caramel Layer

• 1 cup thick caramel sauce (store-bought or homemade)
• 2 tbsp heavy cream (optional, for extra softness)

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🔸 Chocolate Layer

• 1½ cups milk or semi-sweet chocolate chips
• 1 tbsp butter or coconut oil

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🔸 Topping

• 1 cup chopped pecans (toasted recommended)
• Optional: flaky sea salt

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🥣 INSTRUCTIONS (DETAILED)

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✅ STEP 1: PREP PAN

1. Line an 8×8 or 9×9 inch pan with parchment paper.
2. Leave overhang for easy removal.

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✅ STEP 2: MAKE THE CRUST

1. In a bowl, mix graham crumbs, brown sugar, and melted butter.
2. Press mixture firmly into the bottom of the pan.
3. Chill in fridge 15 minutes to set.

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✅ STEP 3: ADD CARAMEL

1. Warm caramel slightly so it spreads easily.
2. Stir in heavy cream if using.
3. Spread evenly over chilled crust.
4. Refrigerate 20–30 minutes until firm.

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✅ STEP 4: MELT CHOCOLATE

1. Melt chocolate chips with butter in microwave (20-second intervals).
2. Stir until smooth and glossy.
3. Pour over caramel layer and spread evenly.

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✅ STEP 5: ADD TOPPING

1. Sprinkle chopped pecans generously over chocolate.
2. Lightly press them in.
3. Optional: sprinkle flaky sea salt.

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✅ STEP 6: CHILL & SLICE

• Refrigerate 2–3 hours until fully set.
• Lift out using parchment.
• Slice with a sharp knife (wipe blade between cuts).

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⭐ PRO TIPS

• Toast pecans for deeper flavor
• Use thick caramel so layers don’t slide
• Let bars sit 5 minutes at room temp before cutting

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🔄 VARIATIONS

• Add peanut butter layer under caramel
• Use dark chocolate for less sweetness
• Swap pecans for walnuts or peanuts
• Make it pretzel crust instead of graham

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🫙 STORAGE

• Fridge: up to 7 days
• Freezer: up to 2 months (cut first)