No-Bake Chocolate Caramel Pecan Bars (Turtle Bars)
⏱ Time & Yield
- Prep: 20 minutes
- Chill: 2–3 hours
- Yield: 12–16 bars
🧾 INGREDIENTS
🔸 Bottom Layer (Buttery Crust)
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
🔸 Caramel Layer
- 1 cup thick caramel sauce (store-bought or homemade)
- 2 tbsp heavy cream (optional, for extra softness)
🔸 Chocolate Layer
- 1½ cups milk or semi-sweet chocolate chips
- 1 tbsp butter or coconut oil
🔸 Topping
- 1 cup chopped pecans (toasted recommended)
- Optional: flaky sea salt
🥣 INSTRUCTIONS (DETAILED)
✅ STEP 1: PREP PAN
- Line an 8×8 or 9×9 inch pan with parchment paper.
- Leave overhang for easy removal.
✅ STEP 2: MAKE THE CRUST
- In a bowl, mix graham crumbs, brown sugar, and melted butter.
- Press mixture firmly into the bottom of the pan.
- Chill in fridge 15 minutes to set.
✅ STEP 3: ADD CARAMEL
- Warm caramel slightly so it spreads easily.
- Stir in heavy cream if using.
- Spread evenly over chilled crust.
- Refrigerate 20–30 minutes until firm.
✅ STEP 4: MELT CHOCOLATE
- Melt chocolate chips with butter in microwave (20-second intervals).
- Stir until smooth and glossy.
- Pour over caramel layer and spread evenly.
✅ STEP 5: ADD TOPPING
- Sprinkle chopped pecans generously over chocolate.
- Lightly press them in.
- Optional: sprinkle flaky sea salt.
✅ STEP 6: CHILL & SLICE
- Refrigerate 2–3 hours until fully set.
- Lift out using parchment.
- Slice with a sharp knife (wipe blade between cuts).
⭐ 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
🔄 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
🫙 STORAGE
- Fridge: up to 7 days
- Freezer: up to 2 months (cut first)