Turtle Bars and More: A Pressure Cooker Adventure
These decadent Turtle Bars have a buttery shortbread crust, a layer of caramel and loads of chocolate and pecans on top!
Equipment
- 1 9x13 inch baking pan greased
Ingredients
Main ingredients
- 1 ½ cups butter softened
- ¾ cup sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
- 3 cups flour
- 11 oz caramel bits
- ¼ cup heavy whipping cream
- 1 ½ cups chocolate chips
- 1 ¼ cups chopped pecans
Instructions
Instructions
- Preheat oven to 350 degrees F and grease a 9x13-inch pan.
- Cream together butter, sugar, and powdered sugar until light and fluffy.
- Add in vanilla and salt, then slowly add flour until dough forms.
- Press half of the dough into the bottom of the pan.
- Combine caramel bits and cream over low heat until smooth.
- Pour caramel mixture over dough and spread evenly.
- Sprinkle chocolate chips and pecans over caramel.
- Crumble remaining dough over the top.
- Bake for 30 minutes until golden brown.
- Cool completely in the pan before cutting.
- Cut into bars and serve.
Notes
Store bars at room temperature for 3 days or refrigerate for up to a week.