Pecan Caramel Turtle Candy Bars

Another delicious recipe from my grandmother’s cookbook, these Pecan Caramel Turtle Candy Bars are a fun, easy bar version of a Turtle candy. They’re sweet, salty and perfect for parties!

Pecan Caramel Turtle Bars stacked on a blue cake stand

Pecan Caramel Turtle Bars stacked on a white plate with a bite out of one

Pecan Caramel Turtle Candy Bars

So the weather here has been kind of crazy lately. Not Boston crazy, but Atlanta crazy. Like 60s one weekend, then freezing rain and ice a week or two later. Like, how does that work?

About this time last year we had the Snowpocalypse. Ice for days and stranded cars everywhere. Fortunately the hubs mad me leave work earlier, so I ended up getting home just as it was starting to get bad.

The weather we’ve had this week has been nothing compared to that, but it is seriously cold. And even though the roads are fine, the ice on our bushes and trees is pretty thick. Some people lost power and some trees were down, but we were fine. The hubs wrapped some bungee cords around a couple trees that are kind of small and were starting to bend and look like they might snap.

With the warmer weather we’d had, some of our flower bulbs had actually started coming up and sadly they will most likely die now. I’m not sure what they’re called, but they are pretty purple flowers…though not this year.

Supposedly there’s a chance for more snow and ice this weekend. We’ll see. I know it it’ll be nothing compared to Boston no matter what.

Maybe I should make another batch of these bars to keep us company though, just in case? They’re quick and easy to make.

Pecan Caramel Turtle Bars stacked on a white plate
Pecan Caramel Turtle Bars stacked on a white plate

After making Moist and Chewy Banana Oatmeal Cookies and Pineapple Coconut Bars from my grandmother’s cookbook, I decided these bars looked like fun ones to make next.

The recipe is actually cut out of what looks like a magazine. It looks like it was ad for Nestle product. You know, like the ones you’ll often see in magazines now? With a recipe using the product?

And though I think thy are basically like a bar version of turtle candies, that’s partly because I used pecans instead of walnuts. They were called “Triple Treats Candy” in the recipe I have. Caramel + walnuts + chocolate = triple candy. Smart, right? You could use walnuts or pecans.

Despite being an old recipe, I had to make these bars several times to get them just right. The original recipe calls for a 14 oz bag of caramels. I’m guessing they used to sell a 14 oz bag, but they don’t anymore. Now it’s 11 oz. And rather than have a recipe where you use a full bag plus a little of another, I decided to alter the recipe a bit so that the problem was solved.

Pecan Caramel Turtle Bars stacked on a blue cake stand
Pecan Caramel Turtle Bars stacked on a white plate

The first time around, there was too much butter and water added. After cutting them into bars, the caramel slowly oozed out all over the place. They were stacked on a plate and ended up as one big brick.

The second batch didn’t have enough butter and water and those were like trying to bite into a brick.

Finally the third batch was just right. Soft enough to bite into but firm enough that they don’t melt.

The original recipe doesn’t call for the salt on top, but I’m totally into chocolate, caramel and salt these days, so I added it. Feel free to leave it off though.

Yay for old recipes! 🙂

Pecan Caramel Turtle Bars stacked on a white plate

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Pecan Caramel Turtle Candy Bars stacked on blue stand
Recipe

Pecan Caramel Turtle Candy Bars

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 9-12 Bars
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

Another delicious recipe from my grandmother’s cookbook, these Pecan Caramel Turtle Candy Bars are a fun, easy bar version of a Turtle candy. They’re sweet, salty and perfect for parties!


Ingredients

  • 12 oz semi sweet chocolate chips, about 2 cups, divided
  • 2 tbsp shortening, divided
  • 11 oz bag caramels
  • 2 tbsp butter
  • 2 tbsp water
  • 1 cup chopped pecans
  • sea salt

Instructions

1. Line an 8×8 pan with parchment paper or aluminum foil.
2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.
4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.
5. Stir in chopped pecans.
6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.
7. Place pan back into refrigerator until tacky, about 15 minutes.
8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.
9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.
10. Cut into squares.

Nutrition

  • Serving Size: 1 bar
  • Calories: 262
  • Sugar: 19.2 g
  • Sodium: 501.4 mg
  • Fat: 12.5 g
  • Carbohydrates: 36.1 g
  • Protein: 2.4 g
  • Cholesterol: 0 mg

Keywords: pecan bars, turtle bars, turtle recipe, caramel recipe, salted caramel recipe, easy dessert recipe, easy no bake dessert recipe, easy no bake dessert

Filed Under:

Enjoy!

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Recipe rating

33 Comments
  1. Cadence

    Hey, this looks amazing, can you make your own caramels instead of using a bag of caramels from the store

  2. Alice McGann

    The bars look delicious. I will try your recipe. My question is how do you cut the bars so nice and neat and even. I make fudge every year for Christmas and I have a terrible time cutting the fudge. By the time I finish it doesn’t look nice enough to put out for guests.

    1. Lindsay

      I usually use parchment paper that I bake under the bars to lift them out of the pan and use just use a very long and sharp knife.

  3. adela

    yum yum they are out of this world -did them one with pecan and the one with peanuts- how can i make them in a 9×9 or 13×9 thanks

  4. Ann McColm

    Good Morning Lindsay,
    You have great recipes, I really enjoy them.  I love it that you share your Grandmothers recipes, so special.   I really like the old retro recipes, ethnic recipes and I always like it if your told how long they will keep and if you can freeze and for how long.  Have you tried Lydia’s Austrian shortbread? So….good I make it every Christmas, also I have a good recipe for Hawaiian fruitcake everyone loves.  I will gladly share these recipes if you’d like them.  Thanks so much, Ann

  5. cassie

    I am 13 years old and im starting to be able to use the kitchen to it’s full intent! this is a cool site and sence i’ve started to use it I’ve loved your recipies and every picture to show me what it should look like, i’ve been serving them to my crush,friends, and family thanks for helping me see all these fun and delishious food

  6. Lynn

    I made these yesterday, but I used milk chocolate chips. I added a little sea salt to the caramel mixture and then sprinkled sea salt on top of the caramel layer before letting it stiffen. YUM!! I will be making these again! Do they need to be stored in the fridge or is room temp fine? thank you!!

    1. lifeloveandsugar@gmail.com

      I’m so glad you are happy with them! I would definitely store them at room temperature. They’d be quite hard in the fridge.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29