Turtle Graham Bars

Claire Robinson's take on the perfect pairing of caramel and pecans uses just 6 pantry ingredients. You can personalize the bars too; swap macadamias for the pecans, and top with toasted coconut or sprinkle flaky sea salt over the chocolate.
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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 12 servings
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Ingredients

Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")

1 cup (2 sticks) unsalted butter

1 cup packed dark brown sugar

1 cup chopped pecans

Kosher salt, to taste

12 ounces dark chocolate, finely chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
  3. Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
  4. Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.