Chocolate Turtle Shortbread Bars

• Ingredients

  • ½ cup butter, softened
  • 1 cup brown sugar
  • 1 cup chopped pecans, walnuts or your favorite nut
  • 28 small square caramels such as Kraft
  • ½ cup brown sugar
  • ⅔ cup butter
  • 2 cups milk chocolate or semi sweet chocolate chips

• Baking & Spices

  • 2 cups flour

Found on mirlandraskitchen.com

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar
• 2 cups flour
• 1 cup chopped pecans, walnuts or your favorite nut
• 28 small square caramels such as Kraft
• ½ cup brown sugar
• ⅔ cup butter
• 2 cups milk chocolate or semi sweet chocolate chips

Directions

• Preheat the oven to 350 F. Butter a rectangular 9”x 13” glass pan.
• Combine the ½ cup butter, 1 cup brown sugar, and 2 cups of flour in a large mixing bowl. Mash together with a fork until the mixture becomes a fine crumb.
• Use your hands to press the crumb mixture into the glass pan so that it is firmly packed down to form the shortbread.
• Sprinkle the chopped nuts over the top of the top of the crust and set the pan next to the stove.
• Remove the wrappers from all the caramels and microwave them in a small bowl for 30 seconds.
• Add the soft caramels to a large sauce pan with the ½ cup brown sugar and the ⅔ cup butter. Bring to a boil over medium heat stirring constantly with a wooden spoon (once the butter is melted switch to a whisk to beat the mixture smooth.
• When it comes to a boil, immediately poor the caramel mixture over the nuts and crust. Use a spatula to spread the mixture all the way to the edges.
• Bake in the preheated oven for 18-20 minutes until caramel is bubbly. Remove from oven and allow to cool.
• When the caramel is set microwave the chocolate chips until melted stirring with a fork every 30 seconds. When no lumps remain use the back of a spoon to smooth the chocolate over the caramel. Cool again and cut into squares. You can cut 12 large squares or 24 medium squares or 48 small squares.