Ingredients
Shortbread Base:
2 cups flour
1 cup brown sugar , packed
3/4 cup unsalted butter , softened
Turtle Layer:
1 cup unsalted butter
1 cup brown sugar , packed
1/4 cup heavy cream
1/4 teaspoon salt
2 cups pecans , chopped
12 ounces semi-sweet chocolate chips , about 2 cups
Instructions
Preheat oven to 350 degrees and spray a 13×9″ baking dish with baking spray.
Add flour, 1 cup brown sugar and ¾ cup butter to a stand mixer on medium speed until crumbly.
Press into the baking dish evenly.
Add 1 cup butter, 1 cup brown sugar, heavy cream and ¼ teaspoon salt to a medium saucepan on medium heat.
Stir non-stop until mixture comes to a boil, then cook for 1 additional minute.
Remove from heat and pour mixture over the cookie base.
Sprinkle pecans over the caramel.
Bake for 18-20 minutes.
Sprinkle chocolate chips over the baked bars as soon as they come out of the oven and let sit for 5 minutes to melt (you can also cover the pan with a baking sheet to keep heat in).
Spread chocolate carefully with offset spatula or fork.
Cool completely before slicing and serving.
