Salted Caramel Turtle Fudge Bars Recipes

SALTED CARAMEL TURTLE FUDGE BARS

Steps:

• Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
• Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
• In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.

SALTED CARAMEL TURTLE FUDGE

Steps:

• Line an 8 or 9 inch pan with foil.
• Melt the chocolate chips and sweetened condensed milk in a medium saucepan.
• Stir in the caramel bits and pecans and immediately spread the fudge evenly into the prepared pan. Top with salt.
• Let sit on the counter for one hour and then let chill in the fridge for 4+ hours, until firm. Cut into squares and serve.

SALTED CARAMEL TURTLE BARS

Steps:

• Instructions Preheat the oven to 350 degrees. Line a square baking pan with parchment paper and set aside (my pan is about 8x8). Crush the vanilla wafers and press firmly into the bottom of the baking dish. Pour the melted butter over the top of the vanilla wafers. Melt the chocolate chips with 2 teaspoons of vegetable oil and pour over the vanilla wafer layer. In a medium saucepan over low heat, melt the caramels with the whipping cream until smooth and creamy, add the sea salt and mix well. Pour the salted caramel over the chocolate layer. Sprinkle the chopped pecans. Add a few pinches more of coarse sea salt and a handful of chocolate chips over the top of the pecans. Bake for 15 minutes at 350 degrees. Cool in the refrigerator for at least 2 hours before cutting into squares.

SALTED CARAMEL TURTLE TRIANGLES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
• Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
• Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.

SALTED CARAMEL FUDGE

Steps:

• Line a 9x13-inch baking dish with parchment paper.
• Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes.
• Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.