Turtledove pecan bars

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20 min


36 squares

* PLUS Cooking time: 6 minutes, Baking Time: 30 minutes


  • 1 3/4 cups all-purpose flour
  • 1 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup unsalted butter , at room temperature
  • 1/2 tsp vanilla
  • 2 1/2 cups chopped pecans
  • 3/4 cup brown sugar , lightly packed
  • 1/2 cup unsalted butter , at room temperature
  • 1/2 cup corn syrup
  • 1/2 tsp vanilla
  • pinch of salt
  • 8 squares semi-sweet chocolate , chopped, about 1 1/2 cups


  • Preheat oven to 350F (180C). For crust, line a 9×13 in (3L) baking dish with parchment. In a mixing bowl, combine flour, 1 cup (250 mL) brown sugar, salt, baking powder, 1/2 cup butter and vanilla. Beat with an electric mixer at medium speed until well blended, at least 2 min. Or beat with a wooden spoon. Press into prepared pan. Sprinkle with pecans, then gently pat into crust. Bake in centre of preheated oven for 10 min.
  • Meanwhile, prepare topping: In a small saucepan, combine remaining brown sugar, butter, corn syrup, vanilla and salt. Cook over medium heat, stirring often, until mixture comes to a boil, about 3 minutes. Boil for 1 minute, stirring constantly. Pour over crust. Bake in centre of oven until topping is bubbly, from 18 to 22 minutes
  • Remove pan from oven. Sprinkle with chocolate right away. Return to oven until chocolate starts to melt, about 5 minutes. Remove to a rack and immediately spread chocolate over top.
  • Cool, then cut into bars. Store in an airtight container with layers separated by sheets of waxed paper. Bars will keep well in a cool dry place for up to 2 weeks. Because of caramel and chocolate, we don’t recommend freezing.

Nutrition (per serving)

  • Calories
  • 204,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 19.4 g,
  • Fat
  • 14.4 g,

The irresistible trio of caramel, chocolate and pecans covers a rich brown sugar-shortbread crust. The yummy bars are appealing on a table of sweets, and in a festive tin, make a very welcome hostess gift.