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Turtle Graham Bars

4.3(74)

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.

by Claire Robinson·published 2016-11-18

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Servings

12 servings

Total time

—

Calories / serving

513 kcal

Ingredients (6)

serves

About 14 graham crackers (if each graham cracker is 5 by 2 1/2 inches)
2 sticks (8 ounces) unsalted butterbutter
1 cup packed dark brown sugarbrown-sugar
1 cup roughly chopped pecanspecan
Kosher saltsalt
12 ounces dark chocolate, finely choppeddark-chocolate

Instructions (3 steps)

01Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
02Put the butter, brown sugar, 3/4 cup chopped 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. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
03While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.

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