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Butter Pecan Turtle Bars
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Butter Pecan Turtle Bars
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Everyone will go crazy over these Butter Pecan Turtle Bars. A buttery cookie topped with ooey gooey caramel and toasted crunchy pecans, then finished with a decadent layer of rich chocolate ganache. 

Prep time
Bake/Cook time
Plan for

Refrigerate 1-2 hours

24 bars
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Butter Pecan Turtle Bars
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate 1-2 hours

Yield :
24 bars


  • 3 cups all-purpose flour*
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup unsalted butter, cold & diced
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2-3 cups toasted pecans, roughly chopped or halved
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1 cup unsalted butter, cold & diced
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped
  • 1/3 cup heavy cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 13X9” baking pan with parchment paper, leaving about 1-inch of paper hanging over edge of pan. Set aside.
  2. In food processor bowl, add flour, sugar, butter, egg yolks, vanilla extract and salt. Pulse until mixture is crumbly.
  3. With your fingers, press cookie base on bottom of prepared pan.
  4. Bake in preheated oven for 20 minutes or until firm to touch and lightly golden brown.
  5. In a medium saucepan, add condensed milk, sugar, butter, vanilla extract and salt. Cook over low heat until mixture reaches boiling point (approximately 8-10 minutes).
  6. Once mixture is bubbly, reduce heat and cook for an additional 15-16 minutes stirring constantly as caramel burns and sticks to pan easily.
  7. When caramel is done, it will change color, be thicker and pull away from sides of bowl.
  8. Depending on heat source (and if you’re using other brand of condensed milk) it could take 30-45 minutes of continuous stirring and cooking.
  9. Pour half of caramel over cookie base, making sure it covers entire pan.
  10. Sprinkle half of toasted pecans over caramel.
  11. Pour remaining caramel and scatter remaining pecans over top layer.
  12. Add chocolate and heavy cream to a heatproof bowl. Place bowl over a pan of simmering water and stir until chocolate is melted and smooth.
  13. Pour over caramel pecan layer and spread evenly.
  14. Refrigerate pan for 1-2 hours until chocolate is set.
  15. Use a sharp knife to cut into 24 bars. For clean edges, wash knife in warm water after each cut.
  16. Store bars in refrigerator in an airtight container.  


Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.  

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