Easy Christmas Turtle Bars
Buttery graham crust, toasted pecans, gooey caramel, and a glossy chocolate top—finished with festive sprinkles. A simple, crowd-pleasing holiday treat.
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Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter, melted
- 2 cup graham cracker crumbs
- 3 tbsp light brown sugar packed
- 0.25 tsp fine sea salt
- 1.5 cup pecans, roughly chopped
- 12 oz soft caramel candies unwrapped
- 0.33 cup heavy cream
- 1 tsp pure vanilla extract
- 1.75 cup semi-sweet chocolate chips
- 0.5 tsp flaky sea salt optional
- 2 tbsp red and green sprinkles optional, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang.
- Stir graham crumbs, brown sugar, and fine salt in a bowl. Pour in melted butter and mix until evenly moistened.
- Press the mixture firmly into the pan. Bake 8–10 minutes, until the edges look set.
- Scatter chopped pecans over the hot crust and set the pan aside.
- Melt caramels with heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla.
- Pour warm caramel evenly over the pecans and crust. Spread to the corners.
- Bake 10–12 minutes, until the caramel is bubbling at the edges.
- Sprinkle chocolate chips over the hot pan. Let sit 3 minutes, then spread into a smooth layer.
- Finish with flaky sea salt and sprinkles, if using. Cool completely, then chill 30 minutes to set before slicing.
Notes
Variation: Swap half the pecans with toasted almonds for a nutty twist. For tidy cuts, warm a knife under hot water and wipe between slices. Store bars covered at room temperature for 2 days or refrigerate up to 1 week.
This recipe is an original creation inspired by classic Easy Christmas Turtle Bars flavors. All ingredient ratios and instructions are independently developed.