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!
You might also love these festive turtle thumbprint cookies.
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.
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.
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! 🙂
You might also like
- Turtle Cheesecake
- Chocolate Turtle Poke Cake
- Turtle Chocolate Cookie Cups
- Turtle Chocolate Layer Cake
- Caramel Turtle Pie
Pecan Caramel Turtle Candy Bars
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Ingredients
- 12 oz semi-sweet chocolate chips (about 2 cups, divided)
- 2 tbsp shortening (divided)
- 1 bag (11 oz) caramels (unwrapped)
- 2 tbsp butter
- 2 tbsp water
- 1 cup chopped pecans
- Sea salt
Instructions
- Line an 8×8 pan with parchment paper or aluminum foil.
- 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.
- Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.
- Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.
- Stir in chopped pecans.
- Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.
- Place pan back into refrigerator until tacky, about 15 minutes.
- 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.
- Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.
- Cut into squares.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
I can’t wait to try this recipe. Can you substitute butter for shortening?
You could try it. The chocolate mixture would likely end up a littler softer though.
coconut oil works in lieu of shortening
Can I use a glass baking dish for this? Or a rectangular pan? Thanks!
A glass dish would be fine. If you use a rectangular pan, use might want to increase the recipe.
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
Thanks Ann! I’m so glad you enjoy them! 🙂
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
Hi Cassie! I’m so glad you’ve been enjoying the recipes! Thank you! 🙂
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!!
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.
These sounds seriously amazing!!
It better stop storming by the time I fly in! #onemoreweek!
Hi Lindsay,
I found your blog through Pinterest.
I love this combination, so yummy! Grandma’s recipes are the best, our family loves our grandmother’s marble cake!
I blog at: https://jessicathebaker.wordpress.com/
Thanks so much Jessica! I bet your grandmother’s cake is delicious!
These are ALL kinds of fabulous Lindsay! Pinned and sharing on FB tomorrow!
Thanks so much Trish!!
I’d take a bar over any other dessert! I’ve really only had cookie bars, but I must try this turtle bar ASAP! Genius! 🙂
Old recipes are so much fun to play around with. I have some old church cookbooks from Goodwill and I usually have to tweak it some to get it just the way I like it. I love that you added that salt to the top…sweet and salty always wins 🙂
These look great! Your food always looks so amazing. I am fairly new to your blog, but loving it. Your cakes are gorgeous!!
Thank you so much Joanna! I’m so glad you are enjoying the recipes. 🙂
These bars are stunning! The perfect way to spend a day snowed in.
Ogling once again over all your gorgeous pictures. Lovin’ those layers.
Happy Wednesday friend!
Thanks Melanie!
Wow, these sound divine. Can’t wait to try these 😉
We’re all icy here now…I am SO not a fan.
This is my favorite recipe from your grandmother’s cookbook so far! I love that thick middle layer of caramel. It’s lovely!