Dark Chocolate Turtle Bars
Ingredients
½ cup
Kowalski's Unsalted Butter, at room temperature
⅔ cup
firmly packed brown sugar
1
egg
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract or Paste
2 ½ cups
graham cracker crumbs
⅓ cup
flour
¼ tsp.
kosher salt
8 oz.
dark chocolate, coarsely chopped
12 oz.
pecan halves, coarsely chopped
10 oz. jar
Kowalski's Sea Salt Caramel Sauce
- Chocolate Ganache (optional), for finishing
Directions
- Preheat oven to 350°.
- Spray a 13x9" baking pan with cooking spray. Line the bottom of the pan with parchment paper in both directions, extending at least 1" beyond the sides of the pan both ways.
- Using an electric mixer, beat butter with brown sugar in a large mixing bowl until light and fluffy; scrape bowl.
- Add egg and vanilla; mix just until smooth.
- Add graham cracker crumbs, flour and salt; mix until mixture is crumbly but holds together when pressed.
- Reserve 1 ¼ cups of graham cracker mixture; press remaining crumb mixture into bottom of prepared pan.
- Distribute chocolate chunks and pecans evenly over crust; pour caramel evenly over top.
- Crumble chunky bits of reserved graham cracker mixture over the top of the bars, leaving some of the filling uncovered; bake in preheated oven until caramel is bubbling and edges of crust are beginning to brown (20-25 min.).
- Remove from oven; set pan on a cooling rack. Completely cool bars in pan.
- Remove bars from pan as a single slab, using the parchment to lift; cut into 12-24 bars as desired. Drizzle with ganache, if desired.
