Salted Caramel Turtle Bars

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Recipe by South Your Mouth

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Salted Caramel Turtle Bars

Shortbread crust:

1/2 cup (1 stick) butter, at room temperature

2 cups all-purpose flour

1/4 cup sugar

Everything else:

1 heaping cup coarsely chopped pecans

1/2 teaspoon Kosher salt or coarse-grain salt

1 cup (2 sticks) butter

2/3 cups sugar

2 cups (12-oz.) semi-sweet chocolate chips

To make the crust combine all ingredients and beat on low with an electric mixer (paddle attachment if using a stand mixer) until incorporated and dough sticks together when squeezed between your fingers. Shortbread doughs are dry and meal-like. As long as it holds when you pinch it together, you’re good to go. Press shortbread dough evenly into the bottom of an ungreased 13x9 baking pan.

Sprinkle pecans and kosher salt over dough; set aside.

To make the caramel, combine butter and sugar in a medium saucepan and heat over medium heat until boiling, stirring occasionally. Once boiling, continue cooking for exactly 3 minutes. Pour caramel evenly over pecans without scraping the bottom of the saucepan.

Bake at 350 degrees for 14 minutes. Remove from oven then sprinkle chocolate chips over caramel. Wait 5 minutes for chocolate to melt and become pliable then spread evenly over caramel layer.

Once cool and chocolate is set (it takes forever for the chocolate to set so… sorry about that) cut into squares and store in an airtight container.