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turtle shortbread bars

Browned Butter Turtle Millionaire’s Bars

  • Author: Elizabeth Buuck
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hr 15 min. + Chill time
  • Yield: 16 Bars 1x


Browned butter shortbread crust topped with vanilla bean caramel and salted chocolate.



For the Browned Butter Pecan Shortbread Crust

  • 2 C All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 C Granulated Sugar
  • 1 C Unsalted Butter
  • 2 tsp Vanilla Bean Paste
  • 1/2 C Praline Pecans, chopped

For the Vanilla Bean Caramel

  • 14 oz (1 Can) Sweetened Condensed Milk
  • 3/4 C + 2 TBSP Light Brown Sugar
  • 7 TBSP Unsalted Butter
  • 2 TBSP Honey or Light Corn Syrup
  • 3/4 tsp Salt
  • 2 tsp Vanilla Bean Paste (can sub for regular vanilla extract)

For the Chocolate Topping

  • 150g Semi-sweet chocolate, chopped (about 1 C choc chips)
  • 25g Vegetable Oil (about 2 TBSP)


For the Browned Butter Pecan Shortbread Crust

  • Brown the butter over medium heat in a medium sauce pan. Allow to cool completely to a spreadable consistency. You can hurry the process along by popping it in the freezer and stirring often.
  • Preheat the oven to 350 and line a 9X9 baking pan with parchment paper
  • In a large bowl, whisk together the flour, sugar, and salt.
  • Fold in the browned butter and vanilla bean paste, then fold in the chopped pecans.
  • Press the crust into an even layer in the prepared pan, and bake for 10 minutes. Cool completely.

For the Vanilla Bean Caramel

  • Add the sweetened condensed milk, brown sugar, butter, and honey (or corn syrup) in a medium sauce pan.
  • Cook until sugar has completely dissolved and mixture has reached 210-220 degrees on a candy thermometer. Or until it begins to boil around the edges.
  • Remove from heat and stir in the salt and vanilla bean paste.
  • Pour over cooled shortbread crust and refrigerate until set. At least one hour, up to overnight. 

For the Salted Chocolate Topping

  • In a glass bowl over a sauce pan filled with 2 inches of water, combine the chocolate and oil.
  • Heat over medium until the chocolate is completely melted and smooth.
  • Pour over cooled caramel, top with flaky salt, and pop in the fridge until chocolate is set. About 20 minutes. 
  • Slice into bars and serve.


*Bars will keep at room temperature for 2-3 days or in the fridge for up to a week.

Keywords: turtle millionaire's bars, turtle shortbread, turtle caramel bars