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These Salted Caramel Turtle Fudge Bars are crunchy, creamy, and chewy! And the best part is they’re so easy to make.
Caramel Turtle Bars
Remember when I showed you how to make easy salted caramel sauce? Well, today we’re going to put that sauce to use! Because we’re making Salted Caramel Turtle FUDGE Bars!!!
This recipe calls for 3/4 cup of salted caramel sauce, and while you probably could use a store bought variety, I really hope you’ll try making my homemade version. You only need a few ingredients to make homemade caramel sauce and it’s a million times tastier than the store bought varieties. Plus, it’s super fun to make. Win, win, and win!
But let’s move on from the caramel, because these salted caramel turtle fudge bars have so much more going on. Let’s start with the base of these bars, which is a super simple shortbread crust. I love this crust because it’s perfectly buttery, just a little crumbly, and not too sweet. On top of the crust is a decadent layer of chocolate fudge!!! And then, to top it all off, these bars are covered in gooey caramel sauce and a hearty sprinkle of crunchy pecans.
I was clearly in a “more is more” kind of mood when I was developing this recipe 😉
Tips and Tricks for Recipe Success:
- The shortbread dough will be a little crumbly, but don’t fret – this is totally normal. Here’s what you want to do: dump it into the prepared pan and press it into an even layer. I like to wrap my hand in a piece of saran wrap to make this step really easy, but this is totally optional. You can press it down with the bottom of a measuring cup or just use your bare hands.
- Be sure not to over bake the shortbread layer. I recommend starting to check it around 13 minutes, since all ovens run a little differently.
- If you don’t own a microwave, or prefer not to use one, the fudge layer can be made in a double broiler.
- Be patient while melting the chocolate. Doing this step slowly, and on low heat, ensures your chocolate won’t burn or become gritty from overcooking.
- I recommend using high-quality chocolate for this recipe. I used Lindt 70% chocolate, but use any brand you know and trust. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
- Once you cut the bars, the caramel will run a little bit, but not a lot. It actually makes each individual bar look super pretty! I recommend cutting the bars very small and serving them with plenty of napkins.
- For decoration, press a whole pecan onto each cut bar. This is totally optional! You could also dip half of each pecan into a little chocolate before topping the bars, for an extra dramatic look.
- These Salted Caramel Turtle Fudge Bars will need to set for about 2 hours in the fridge, so be sure to plan ahead time wise 😉 Also, if you keep them in the fridge for longer, you may want to let them rest at room temperature for about 20 minutes before cutting them.
More Caramel Turtle Recipes:
If you try this recipe for Salted Caramel Turtle Fudge Bars, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Salted Caramel Turtle Fudge Bars
Ingredients
For the Shortbread Crust:
- 1/2 cup unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
For the Fudge Topping:
- 16 ounces semi-sweet chocolate, finely chopped
- (1) 14 ounce can sweetened condensed milk
- 2 and 1/2 tablespoons unsalted butter, cut into small bits
- 1 teaspoon pure vanilla extract
- 1/2 cup salted caramel sauce
- 1/2 cup toasted pecans, roughly chopped
- 1 teaspoon flaky sea salt
Instructions
For the Shortbread Base:
- Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
- Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
For the Fudge Topping:
- In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.
These bars are super rich and delicious – more candy than cookie. For anyone having trouble with a crust that falls apart, I think spooning and leveling when measuring the flour is the key or you may end up with too much flour and therefore, too much crumble. This recipe comes at a hefty price tag now that quality chocolate bars are so expensive – around $20.00 plus – so anyone unfamiliar ad inexperienced with exactly how to use your microwave should best use a double boiler which offers way more control and in the long run, a lot less fuss. Microwaves are like ovens – all over the place when it comes to temperature control. Invest in a used Pyrex glass double boiler often available on sites like eBay. Melt the chocolate and specified ingredients in the double boiler on the lowest possible flame on your stove top, stirring often. Just before everything is completely melted, remove it from the heat and still until all chocolate is melted. No separation, no burning. My Achilles heel is making caramel from scratch, so I used Smucker’s salted caramel – it worked just fine.
CAN SS CHOCOLATE CHIPS BE USED?
Made these today as I was craving something rich. They are amazing! Only complaint I had is that the cookie crust crumbled when I cut them but I may have needed a bit more moisture in the crust.
How thick is the cause sauce supposed to be. It’s been in the refrigerator all night
It should be thick but chewy.
Hi-Can these be frozen?
Can these be frozen??
thank you so much for ALL OF YOUR RECEIPES! They are all WONERFUL! God Bless you and your family!
If your chocolate gets oily, it means it has separated because it got too hot. Be sure to do the final 2 minutes of melting off the double boiler. To make the fudge more like fudge and less like frosting (that is, grainier), add 1/2 a teaspoon baking soda. This interacts chemically with the proteins in the condensed milk and improves the texture.