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Caramel Pecan Turtle Bars Jan Peterson

Crust Filling Ingredients

cup flour 5.5 oz. Caramels

cup brown sugar 2 Tbsp. butter

2 Tbsp. Corn Starch 2 Tbsp. heavy cream

cup butter, softened 2 Tbsp. Karo Light or Dark Corn Syrup

cu finely chopped pecans cup semi-sweet chocolate chips

Line an 8 x 8 pan with aluminum foil and spray with cooking spray, let foil overhang edge of pan by 2 inches.


Blend flour brown sugar and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly. Stir in pecans. Press into prepared pan. Bake in preheated 350 degrees oven for 11 13 minutes or until crust is lightly browned. Remove from oven. Heat unwrapped caramels, butter, cream and corn syrup in a large microwave-safe bowl on high for 1 to 2 minutes, stirring frequently until mixture is smooth. Carefully spread over baked crust. Bank for 11 13 minutes or until caramel is just starting to bubble. Remove from oven and place on wire rack.

Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate over the caramel using back of spoon for whirl effect, leaving portions of caramel exposed. Refrigerate for 2 hours or until chocolate is set. Remove from pan by lifting opposite ends of foil. Place on cutting board and peel away foil before cutting.