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Chocolate Caramel Pecan Turtle Bars
  • for the shortbread crust:
  • 1 cup all-purpose flour
  • ½ cup dark brown sugar
  • 6 Tbsp. unsalted butter, room temperature
  • for the caramel pecan layer:
  • ⅜ cup dark brown sugar
  • 6 Tbsp. unsalted butter
  • 1 ½ Tbsp. heavy cream
  • ¼ tsp. fine sea salt
  • ¾ cup chopped pecans, toasted*
  • for the chocolate ganache layer**:
  • 8 oz. semi-sweet chocolate baking bar, coarsely chopped
  • ⅔ cup heavy cream
  • fine sea salt, for sprinkling on top (optional)
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